Ingredients

The following ingredients have 5 Servings
  • 1/2 cup cilantro (more to taste)
  • 1/4 onion (about 1/2 cup)
  • 1 clove garlic, outer skin removed
  • 1 whole jalapeno, halved (I take the seeds out)
  • 1 can whole tomatoes (28 ounce) or 1 quart home-canned whole tomatoes, undrained
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 lime, juiced
  • 1 can diced tomatoes with green chiles (10 ounce)

Instruction

  • Combine cilantro, onion, garlic, and jalapeno in a food processor. Process until all of the veggies are chopped, about 30 seconds.
  • Add the whole undrained tomatoes, sugar, salt, cumin, and lime juice, and pulse a few times, until you get the salsa consistency that you like (10-15 pulses).
  • Add the diced tomatoes, and pulse one or two times to combine. Test the seasonings on a tortilla chip, and adjust accordingly.
  • The salsa is much better when it has time to sit. Let it rest for at least an hour before serving with warm tortilla chips or any other Mexican dish.
  • And if you missed it, this is amazing with homemade baked tortilla chips!