This one was driven not only by the fact that I wanted chips and salsa for Superbowl food, but also from leftover pantry items. My dad is a sucker for Rotel cheese dip, so I had 2 cans of Rotel tomatoes leftover from the holidays. I always use plain diced tomatoes for salsa, but this turned into a tasty departure.

  • 2 cans rotel tomatoes
  • ½ red onion
  • 1 jalepeno, seeded
  • lime juice to taste
  • salt to taste
  • handful fresh cilantro
  1. Whiz onion and jalepeno together in food processor until desired "chunkiness". (or do a rough dice if preferred) Add to bowl. Whiz tomatoes and cilantro together until desired consistency is achieved. Add to bowl. Add ½ tsp salt and 2 large squeezes of lime juice. Be generous with the lime. Taste and adjust as needed.

I’ll admit this is a totally lame recipe. This is one of those things I rarely measure. I just throw it together. There are infinite options on how to put it together and add-ins. We’ve used tequila, basil, fresh tomatoes, different peppers, different onions, etc. I have learned to prepare the onion/pepper mixture first. Keep it on the side to add to the tomatoes. All too often I’ve thrown everything together in the food processor and came away with too much onion or too much heat, and there really isn’t anything to do about it but add more tomatoes. This has resulted in waste because the batch size turns huge. (well…not a total waste. tortilla soup anyone?) Today I started with a whole onion and a jalepeno with seeds. I used what was needed for salsa and the rest was thrown in a pot of black beans.

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