Restaurant Style Salsa

I seriously love this!!  It's a new staple among those I dine with ;)  (mainly Matt's family)

I even had a missionary ask for the recipe after he tried it - that's right!  I'm gonna be one of those "sisters on my mission" ladies that make it hard for future wives to be awesome!  :)

I freeze jalapenos in the summer, so the only thing I can't stock up on is fresh cilantro, but that's never too expensive!

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Preparation Instructions

Note: Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.  (I do the second method because I don't have a big food processor.)

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor. Pulse until you get the salsa to the consistency you'd like---I do about 6-10 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or ANYTHING ELSE!

Warm Broccoli 'n Cheddar Dip

1 envelope Lipton Recipe Secrets Vegetable Soup Mix
1 container (16 oz.) sour cream
1 pkg. (10 oz.) frozen chopped broccoli or spinach, thawed and squeezed dry
1 cup shredded cheddar cheese (about 4 oz.)

Preheat oven to 350
In 1-quart casserole, combine vegetable soup mix, sour cream, broccoli and 3/4 cup cheese.
Top with remaining 1/4 cup cheese.
Bake uncovered 30 minutes or until heated through.
Serve with your favorite dippers.
Makes about 3 cups dip.