I’ve been craving salsa lately, but so many of the bottles in the store have ingredients I’m not that excited about, including xanthan gum, which makes me sick.  I decided it was time to make my own instead.  I like my salsas to have some liquid and don’t find pico de gallo to be quite as awesome as a this recipe.  It is a bit like restaurant salsa, and the flavors really meld well once you let it sit your fridge for a day.

You can only make this if you have a food processor or a blender.  I like to make smaller batches since the husband hates salsa and I can’t go through a big batch by myself.  However, if you want to make more, just double the recipe.

Homemade Salsa

Ingredients

• 1/2 of a 28 oz can of whole tomatoes with half of the juice (I generally can’t find a smaller can, but if you luck into one, please do use that)
• 1 can mild Rotel (use normal if you like spicy salsa)
• 2 Tablespoons chopped red onion
• 1 small clove of garlic, chopped
• 1/4 of a jalapeno, chopped, without seeds and membranes (use more if you want the salsa to be spicy)
• pinch of salt
• dash of cumin
• 1/4 cup cilantro
• juice from 1/2 of a small lime

Combine everything in a food processor or blender.  Pulse for a few seconds at a time until you reach the consistency that you prefer.  Taste, and adjust seasonings if it isn’t perfect for your taste buds.