Recipe #14: Salsa Good Enough to Drink

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1 Cup Fresh Cilantro, divided in half (washed and 1/2 grossly chopped, other 1/2 chopped fine)
½-1 large Jalapeno, seeds removed (taste the Jalapeno if it is spicy add 1/2 if mild add whole)
¼ medium White Onion, grossly chopped
1/8 medium White Onion, hand cut into small pieces and set aside
1 (11.5oz) can Original Rotel Tomatoes and Green Chilies drained
1 (14 oz) cans Whole Peeled Tomatoes drained (reserve 2 Tbs juice)
1/2 tsp sugar
1/2 tsp salt

2 Tbs reserve juice of tomato from the can of whole peeled tomatoes can
1 fresh Lime Juice, squeezed (about 4Tbs)

Set aside in 1/8 white onion with 1/2 cup cilantro chopped fine in a plate. Squeeze 1 Tbs lime over onion and cilantro.

In a food processor add cilantro, jalapeno and 1/4 onion. Pulse 4 times until all items are chopped into small chunks. Transfer into serving bowl. Pour drained Rotel Tomatoes and Green Chilies into food processor pulse 3 times until tomatoes are in small chunks (but not pureed). Transfer into serving bowl with the cilantro jalapeno onion mixture. Pour drained whole Peeled Tomatoes into food processor pulse 4-5 times until tomatoes are in small chunks (but not pureed). Transfer into serving bowl with the cilantro jalapeno onion mixture. In a small microwavable dish combine 2 Tbs reserve tomato juice with the sugar and salt. Heat in microwave until sugar and salt are dissolved (about 15 sec). Pour over tomato mixture. Fold in the set aside finely chopped onion and cilantro. Squeeze lime about 3 Tbs. over tomato mixture. Stir to mix. Serve with chips. I use Tostito Scoops. If salsa is too spicy add additional 1/4 tsp salt and 1Tbs lime. You can also serve with sour cream on the side.
Salsa will stay fresh in the refrigerator for up to a week.
Yields: 4 Cups Salsa