- 2 cans (10 oz.) Rotel diced tomatoes with green chilies
- 1/4 cup chopped onion
- 1 clove minced garlic (about a teaspoonful)
- 1 whole jalapeno, quartered and sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 cup cilantro
- 1/2 whole lime juice
- 1 large can crushed pineapple (or about 2 cups chopped fresh pineapple)
1. Chop the jalapeno (leaving seeds and membranes intact to add a little spice, or take out for a milder salsa), onion, and garlic (if using fresh). Add about half of each to a blender or food processor along with half of the sugar, salt, and cumin (unless you have a large 12 c. food processor, you will have to work in batches like I do here, then mix together in a bowl. I find it's best to try to halve everything so it's blended more evenly.)
2. Add the half of the pineapple, whole tomatoes (with juice), Rotel tomatoes, lime juice, and roughly chopped cilantro leaves. Pulse 10-15 times to desired consistency (less pulses = chunkier salsa, more = thinner salsa like that served in Mexican restaurants).
3. Combine batches in a large bowl and stir to evenly distribute. Refrigerate for a couple hours before serving. I like to store it in quart Ball jars. Just look at that beautiful red and green! I think this definitely deserves an appetizer/snack spot in our Christmas spread!