This is not Pico de Gallo! If you want that recipe, search our channel – we have one of those as well.
What we have here is the restaurant salsa that lands on the table with nacho chips at those chain restaurants… and we love it!
1 796 mL can whole tomatoes with juice
1 540 mL can diced tomatoes & green chilies
1 clove garlic
½ cup cilantro
¼ tsp sugar (optional)
¼ tsp salt (optional)
¼ tsp ground Cumin
½ tsp oregano
½ juice from a lime
Roughly chop the garlic, onion, and jalapeño. Toss into a food processor along with the cilantro, and pulse just to break them up a little bit more.
To the food processor add whole tomatoes, diced tomatoes & green chilies, sugar, salt, cumin, oregano, and lime juice, pulse until you get the salsa to the consistency you’d like.
Refrigerate for at least an hour before serving.