This is not Pico de Gallo! If you want that recipe, search our channel - we have one of those as well.<br />What we have here is the restaurant salsa that lands on the table with nacho chips at those chain restaurants… and we love it!<br /><br />Ingredients<br />1 796 mL can whole tomatoes with juice<br />1 540 mL can diced tomatoes & green chilies<br />1 onion<br />1 clove garlic<br />1 jalapeño<br />½ cup cilantro <br />¼ tsp sugar (optional)<br />¼ tsp salt (optional)<br />¼ tsp ground Cumin<br />½ tsp oregano<br />½ juice from a lime<br /><br />Method:<br /><br />Roughly chop the garlic, onion, and jalapeño. Toss into a food processor along with the cilantro, and pulse just to break them up a little bit more.<br />To the food processor add whole tomatoes, diced tomatoes & green chilies, sugar, salt, cumin, oregano, and lime juice, pulse until you get the salsa to the consistency you'd like.<br />Refrigerate for at least an hour before serving.
