- ounce one 28- can whole plum tomatoes including juice
- 1 small white onion peeled and roughly chopped
- 1 or 2 jalepeno peppers seeded and chopped
- 3 cloves garlic chopped
- 1 1/2 teaspoons ground cumin or to taste
- 1 teaspoons salt or to taste
- 1/4 teaspoon to 1 granulated sugar optional and to taste
- 1 leaves or 2 handfuls cilantro I prefer 2
- tablespoons about 3 lime juice
- Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
- Taste the salsa and based on personal preference, adjust as necessary.
- Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
- Serve with tortilla chips and enjoy!
** I remove the seeds from my jalapeno peppers to reduce the heat level. This way you’ll get all the fresh jalapeno flavor and some heat, but not a crazy amount of heat.
** I also add the teaspoon of sugar to balance out the acidity of the tomatoes and I think it heightens the other flavors.
** If you’d like, you could stir in some corn kernels, black beans, or chopped tomatoes.
Source : allrecipes.com