Homemade Salsa

Name: Homemade Salsa
Ingredients: 5 whole Tomatoes (small To Medium In Size), Cut In Chunks; 1 cup White Onion, In Chunks; 1/2 cups Cilantro; 2 whole Jalapenos, De-veined & Seeded; 3/4 cups Canned Tomatoes Diced, Drained; 2 whole Limes, Juiced; 2 Tablespoons White Vinegar; 1 Tablespoon Sugar, Or To Taste; 1- 1/2 teaspoon Fresh Ground Pepper, Or To Taste; 1 teaspoon Kosher Salt, Or To Taste; 1 teaspoon Garlic Powder, Or To Taste; 1/2 teaspoons Cumin, Or To Taste

12 ingredients

16 steps

Ingredients

5 whole Tomatoes (small To Medium In Size), Cut In Chunks
1 cup White Onion, In Chunks
1/2 cups Cilantro
2 whole Jalapenos, De-veined & Seeded
3/4 cups Canned Tomatoes Diced, Drained
2 whole Limes, Juiced
2 Tablespoons White Vinegar
1 Tablespoon Sugar, Or To Taste
1- 1/2 teaspoon Fresh Ground Pepper, Or To Taste
1 teaspoon Kosher Salt, Or To Taste
1 teaspoon Garlic Powder, Or To Taste
1/2 teaspoons Cumin, Or To Taste

Directions

1

I use a small electric food processor to dice everything small.
2

It makes it so much easier and quicker.
3

Also I de-vein and take the seeds out of the jalapenos so it doesnt make the salsa too hot.
4

Add the onion chunks, jalapenos and the cilantro into the food processor and chop well.
5

Scrape into a small to medium size bowl.
6

Add the tomatoes (small to medium size) to the food processor and chop well.
7

Scrape into the bowl.
8

Add the diced canned tomatoes to the food processor and chop well.
9

Scrape into the bowl.
10

Add the juice of the limes and all seasonings.
11

Seasonings can be reduced or more can be added depending on your taste.
12

Mix well.
13

I add about a cup or more back to the chopper to puree some more, scrape that back into the bowl with the remaining salsa and mix well.
14

Cover and refrigerator for 2 hours or more to let the flavors blend together.
15

The salsa can last up to a week in the refrigerator and gets better as the days go by.
16

Enjoy!