Add all ingredients to a food processor and pulse a few times until no large chunks remain.
Taste and adjust seasonings, if needed, to taste.
For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
This recipe makes a little less than 6 cups of salsa. I like to fill 3 pint jars and and share with friends and neighbors.
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Notes
Spice level: As written, the recipe yields a "medium" spice salsa. Use cans of mild rotel, or hot rotel, to make it more or less spicy. You could also add some fresh or canned jalapeño to make spicy salsa.Fresh Tomatoes: Try my Fresh Homemade Salsa!To Can Salsa: Read through the guidelines provided by the National Center for Home Food Preservation (they have several recipes for canned salsa, as well).Adapted from The Pioneer Woman.