Ingredients

Serves 6–8 | Ready in 15 min (+ 30 min chill)

1 (28 oz) can whole peeled tomatoes in juice (San Marzano preferred)
1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies
¾ cup finely diced white or yellow onion (about 1 small)
2 cloves garlic, peeled and smashed
1 jalapeño, stemmed and roughly chopped (seeds in for heat, out for mild)
1 tsp light brown sugar or organic cane sugar
1¼ tsp kosher salt (adjust to taste)
½ tsp ground cumin (freshly toasted if possible)
½ cup lightly packed fresh cilantro leaves and tender stems, finely chopped
2 Tbsp fresh lime juice (about 1 lime—never bottled)
Optional upgrades: 1 tsp smoked paprika, ¼ cup finely diced cucumber for crunch, or 1 minced chipotle in adobo for depth
Step-by-Step Instructions

Drain (lightly): Pour whole tomatoes into a fine-mesh strainer set over a bowl. Reserve ½ cup of the tomato juice—you’ll use it to adjust consistency later. Return tomatoes to food processor.
Blend base: Add Rotel (with its juices), onion, garlic, jalapeño, sugar, salt, and cumin. Pulse 8–10 times—do not puree. Aim for a rustic, slightly varied texture: some fine bits, some small chunks. Over-blending = soup.
Transfer & finish: Scrape mixture into a medium bowl. Fold in cilantro and lime juice. Stir in 2–4 Tbsp of the reserved tomato juice if too thick (should mound slightly on a chip, not pool).
Rest & meld: Cover and refrigerate at least 30 minutes—ideally 2 hours. This allows flavors to harmonize and acidity to mellow. Stir before serving.
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