Open a few cans of tomatoes.
Chop a jalapeno. And some onion.
Mince a clove of garlic.
Toss in a few spices. And some cilantro.
Squeeze in a bit of lime.
Pulse several times in a food processor.
Open a bag of chips.
Indulge to your heart’s content.
Now, how easy is that? Seriously, it’s the easiest recipe I’ve encountered for a totally kick-butt salsa.
It far surpasses the recipe I’ve used for the past few years, it’s way easier, and it tastes like the salsa you find at really great Mexican restaurants.
And I can make it chunky for hubby then pull out a portion for me and pulse it to a finer consistency (that way I don’t have to taste the chunks of onions).
I’m tossing my former go-to recipe in favor of this one–that’s how much I LOVE this salsa.
- 1 (28-oz.) can whole tomatoes (peeled) with juice
- 2 (10-oz) cans Rotel diced tomatoes with green chilies
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 jalapeno, quartered and thinly sliced (for milder salsa, remove seeds and membrane)
- 1/2 cup cilantro (or more to taste)
- juice from 1/2 fresh lime if large; whole if small
- 1/4 tsp. salt
- 1/4 tsp. granulated sugar
- 1/4 tsp. ground cumin
- Add all ingredients to a food processor. Pulse to desired consistency.