Cinco de Mayo is still more than a week away, but Mark’s been hinting about having a Mexican dinner all weekend. Amanda isn’t prepared to create her annual Mexican feast just yet, but she did relent and agree to make her famous (and famously easy) salsa. She developed the recipe after visiting Chili’s, and it’s very similar.
1 28-ounce can whole tomatoes, drained
2 10-ounce cans Rotel, drained
1 small onion, halved and peeled
1/4 to 1/2 jalapeno, seeds and membranes removed (use rubber gloves!)
3 tsp garlic salt
2 tsp cumin
1/4 tsp sugar
Place all ingredients in a blender. Start with a small amount of jalapeno. You can always add more. Blend until ingredients are chopped and mixed. Add more jalapeno to taste.