Amy Kushnir of My Texas Today whipped up this salsa recipe for Cinco de Mayo on News 8 Daybreak Saturday, May 4.


  • 1 29-ounce can tomato sauce
  • 4 Roma tomatoes, chopped
  • 1 10-ounce can Rotel, original
  • 1 cup cilantro, stems removed
  • 1 large jalapeno, chopped with seeds (or 2 for extra heat)
  • 4 cloves garlic, chopped
  • 1 tsp. crushed red pepper
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper
  • 1/4 tsp. cumin


  1. In a food processor (or a blender) layer the following: Tomato sauce, Roma tomatoes, Rotel, cilantro, jalapeno, garlic, red pepper, salt, ground pepper and cumin.
  2. Give the machine a few good pulses until you see the desired consistency.
  3. Refrigerate or serve immediately (best if refrigerated overnight).

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