By Chef Alli
28 oz. can whole tomatoes, with juice
2 10 oz. cans diced tomatoes and green chilies
1 small red onion, cut into quarters
2 cloves garlic
1-2 jalapenos, seeds and membranes removed (or if you need a milder salsa, substitute 4 oz. diced green chilies from a can)
1 tsp. minced chipotles or chipotle sauce (or substitute adobo sauce)
1 tsp. granulated sugar
½ tsp. kosher salt
½ tsp. ground cumin
½ tsp. oregano flakes
½ cup fresh cilantro
juice of 1 lime
Into a 14-cup food processor bowl, place all ingredients; pulse 12-15 times or to desired salsa consistency. Adjust seasonings as desired. For the best flavor, refrigerate salsa for 6-8 hours to let the flavors meld. Serve with tortilla chips. Salsa will keep in the fridge for up to 3-4 days.
Salsa can be made in batches and combined in a large bowl if your food processor is smaller than a 14-cup size.