Restaurant-Style Salsa Recipe: How to Make It

Ingredients

• 1 can (28 ounces) whole tomatoes, drained
• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
• 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
• 1 can (10 ounces) diced tomatoes and green chiles, drained
• 1 medium onion, quartered
• 2 banana peppers, seeded and coarsely chopped
• 2 jalapeno peppers, seeded and coarsely chopped
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1/4 teaspoon ground cumin
• 1/2 cup minced fresh cilantro
• 1/4 cup lime juice
• 2 medium ripe avocados, peeled and cubed, optional
• Tortilla chips