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! Ingredients 1 796 mL can whole tomatoes with juice 1 540 mL can diced tomatoes & green chilies 1 onion 1 clove garlic 1 jalapeño ½ cup cilantro ¼ tsp sugar (optional) ¼ tsp salt (optional) ¼ tsp ground Cumin ½ tsp oregano ½ juice from a lime Method: 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.

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