Southwest Salsa

It's my first week off of the summer. It's the first chance I've had to step in the kitchen and cook in 16 weeks. I missed the relaxing nature of slicing veggies, concocting aroma indulgent foods, and honing the skills, the art, of cooking which had been so much a part of my life up till going back to school a few years back.

This recipe, ironically, is influenced by one that came from a friend of a friend whom immediately refused to share it. I casually asked for it and was denied. I'm always fond of trying some one's salsa, after all I have a couple of my own. (wild, mild)
Eventually my friend snuck me a copy, and tonight I decided to try and make it. It does have cumin in it, to which I'm not a huge fan, but it's the cumin that gives it a southwestern flavor. Leave it in, or take it out, it's up to you. I think this really is a quite decent salsa either way. If you like "smokey" flavor, then cumin is your friend.

My modified version is a bit smooth at first with a bit of hotness at the end. Feel free to use regular Rotel if you prefer a milder salsa.

So if you're looking for a good southwestern salsa, here's your chance:

Ingredients: 1- 14 oz can diced tomatoes
 1- 10 oz can hot Rotel
 1/2 small onion
 1 clove garlic
 1 Tablespoon of pickled jalapeno
 1 teaspoon honey
 1/2 teaspoon salt
  small to medium size handful of cilantro
 juice of 1 lime
           1/4 teaspoon ground cumin (optional)

 Directions: Insert it all in a food processor or blender, pulse for 30 seconds, and enjoy.

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