Wednesday, May 9, 2012

Fresh Salsa

I love ANYTHING tomato based: spaghetti sauce, ketchup, tomato soup, you name it.  Especially salsa.  In fact, I will easily choose it over queso or guaq at a mexican restaurant any day.  And nothing compares to the freshness of homemade.  The bottled store stuff is fine for dipping your chips (I like Herdez), but everyone needs a good recipe that they can incorporate into recipes and serve as an appetizer.  This one fits the bill.  Mild and chunky (although you can always give it a bigger kick with more jalapeno and achieve a thinner consistency by adding more tomato liquid)- it was great for cooking as well as pairing with some tostitos. 

Fresh Salsa

1 fresh jalapeno pepper, seeded and very coarsely chopped (leave the seeds in if you want it spicy!)
4 garlic cloves
2 large vine-ripened tomatoes, roughly chopped
1 (28-ounce can) diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tablespoons red wine vinegar
1 tablespoon cumin
1/2 sweet yellow onion, coarsely chopped
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro
Juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until vegetables have reached the size you desire (it does not take many pulses so don't overdo it).  Transfer to an airtight container and refrigerate for at least 2 hours to allow the flavors to blend. 

Adapted from Annie's Eats

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