ohmygosh:yum

i'm never buying salsa in a can again.

not after making this recipe. and having the entire process (including clean-up) done in 15 minutes flat. and seeing there's enough salsa in one batch to feed an army (or my handsome/ famished husband).

i've linked to pioneer woman's site to give her credit/ so you can see her pictures, but i also wanted to include the recipe below:

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) [*I used 1 can b/c Joel isn't a huge fan of major spice!]
  
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin [*I used half the jalapeno for above reason]
  
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice [*not necessary, in my opinion]
  

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl. [*I did it in two batches, as suggested. no problem-o]

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.