Salsa My Way

Name: Salsa My Way
Ingredients: 12 large onion (preferably Vidalia); 1 jalapeno pepper, seeded; 12 limes, juice of or 2 tablespoons bottled lime juice; 12 bunch cilantro, approx. 1 cup of leaves; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon garlic, minced; 2 (15 ounce) canshunt's fire-roasted tomatoes

10 ingredients

9 steps

Ingredients

12 large onion (preferably Vidalia)
1 jalapeno pepper, seeded
12 limes, juice of or 2 tablespoons bottled lime juice
12 bunch cilantro, approx. 1 cup of leaves
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic, minced
2 (15 ounce) canshunt's fire-roasted tomatoes

Directions

1

Rinse the cilantro until all grit is removed.
2

Spin dry in salad spinner or dab with paper towels to remove excess water.
3

Remove the leaves from the cilantro, discarding stems.
4

Add onion (I usually halve the half), pepper, cilantro leaves to food processor.
5

For chunky salsa do a rough chop at this point.
6

Add remaining ingredients.
7

Process or blend to desired consistency.
8

Pour into container and store in refrigerator until ready to enjoy.
9

I'm not sure how long this will keep in a refrigerator -- it never lasts more than a day or two at my house.