This salsa was SUPER easy to make and is delicious. My favorite part? No chopping tons and tons of tomatoes!
**EDIT 4/24/2010--Wes and I ate at Casa el Mirador tonight. We have always loved their salsa. Tonight we decided that this salsa is way better. We've been eating gallons of the stuff since I posted this recipe!
2 cans (10 ounce) Rotel (diced tomatoes and green chilies) *Note--you'd think these would be in the Mexican aisle, but at Fred Meyer they're in the tomato aisle.
1/4 c. chopped onion (Do you have a Vidalia Chop Wizard? If you don't, get one. It will change your chopping life!)
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thinly
1/4 t. sugar
1/2 t. salt
1/4 t. ground cumin
1/2-1 c. cilantro (depending on your love for the stuff)
the juice of 1/2 large or 1 small lime
Combine all the ingredients in a food processor or blender. Pulse until you get the salsa to the consistency you like--about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as necessary. (You might think it needs a little more salt.) Refrigerate for at least an hour before serving.