Winter Salsa

I love going to a Mexican restaurant and having a big bowl of chips and salsa with the prerequisite pitcher of Margaritas. The salsa is so good because nine times out of ten the restaurant uses fresh ingredients with no preservatives. Sadly, the store-bought brands are often too salty and I taste the ingredients unknown to nature in it.

Yesterday, I was in the mood for Mexican for tonight but making a good pico de gallo (fresh salsa) with hot house tomatoes wouldn't cut it. This recipe uses canned tomatoes and some fresh ingredients. It takes just a few minutes to make and lasts for days.

Ingredients

1 28 ounce can whole tomatoes with liquid (I used RedPack because that is what I had)
2 10 ounce cans of Rotel original tomatoes
½ a medium yellow onion (roughly chopped)
1 large garlic clove (roughly chopped)
1 large jalapeño (roughly chopped - I kept the seeds in for the heat)
¾ cups (or more) of cilantro
The juice of one lime
¾ teaspoons salt
¼ teaspoon cumin
¼ teaspoon sugar

Directions

Put all ingredients in a food processor and pulse to the consistency of your liking. I pulsed mine about 15 times. Taste and adjust seasonings. Refrigerate to allow the flavors to mingle. Eat and enjoy with your favorite chips.

Notes

I like spicy food so I kept the jalapeño seeds in the recipe. If you like a milder salsa, remove the seeds before adding it to the dish.

Another way to cut back on the heat would be to use the mild Rotel tomatoes.

¡Buen apetito!