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.
- 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.