Contributed by Meredith Myers
Salsa is that wonderful condiment that so many of us have grown to love, yet many still settle for that jar of gnarly that is labeled ‘salsa’ that resides on the shelf at the grocery store. No folks, that is NOT salsa and once you’ve made my version, you will agree and it will ruin all jarred salsas for you. I will apologize in advance. I did some time a few years ago waitressing at a well known Tex-Mex restaurant and had their salsa every single shift and longed to make it myself…and this creation is as close as I could get. So enjoy, delight in its simplicity, and bask in the aroma of its freshness. Xoxo, Bird
Side note: this makes a very small batch because I feel it’s better to make a small batch so it doesn’t sit around, fresh is the key here. Though, feel free to double.
1 can diced tomatoes
¼ cup red onion
1 clove garlic
1/3 cup cilantro (or more if you like)
½ tsp cumin (or less if you like)
6 jalapeno slices (I use the pickled jarred variety) (adjust to your level of heat preference)
Salt to taste (I like a lot)
In food processor add onion, garlic, cilantro, cumin, & jalapeno buzz several times to finely chop and combine.
Take can of tomatoes and drain excess juice from can then add it to the food processor and only pulse a few times to combine, you do not want to puree the tomatoes lol.
That is it! I know I can’t believe it either. No this recipe does not have sugar in it because I do not feel that sugar belongs in salsa, period.
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