FPFG's Official Salsa Recipe
Grab one big can of whole tomatoes and a small can of Rotel (I often use generic Rotel but I was feeling extravagant this time.)
Drain your Rotel well, but not the whole tomatoes.
Throw the canned tomatoes in your food processor you got as a wedding gift 15 years ago, and be sure to grab the bent coat hanger, because it won't work unless you jam into the locking mechanism.
Pulse until you don't see any big chunks of anything.
Then add a handful of cilantro (rinse and pat dry - it can be really sandy!) and pulse again.
Don't taste it yet or you'll doubt my judgment and wonder why on earth it took so long to see the light. Stick it in the fridge and let the flavors meld for a couple hours. Serve only with White Corn Santitas.
I promise, this stuff makes any day better.
And I do mean any day.
1 large can whole, peeled tomatoes and their juice
1 regular-sized can Rotel, drained well
1 lime, juiced
1/2 jalapeno, or to taste
3 cloves of garlic, smashed and halved
1/4 cup onion
1 tsp salt
1/2 tsp sugar
1/2 tsp cumin
1 handful cilantro, rinsed and dried
Pulse in food processor until no large chunks remain.
Chill for at least 2 hours.