Once you read the ingredients, you may not agree with me that the below is true salsa, and you may be correct. All I know is that I found a recipe, tweaked it to my taste buds, threw the ingredients in the food processor and voila salsa!
- Bunch of Cilantro
- Garlic (at least 2-3 cloves)
- 1/4 White Onion
- 1/8 teaspoon Pepper
- 1/4 teaspoon Salt
- 1 28-ounce Can of Diced Tomatoes
Almost everything about this recipe is to your taste. If you like it spicy, use more jalapeño, if you don’t like cilantro, don’t use a lot of it.
Open can of tomato and pour into colander to let extra juice seap out. (Note – I find if you do not do this, the salsa gets too soupy).
While tomatoes are draining, slice open the jalapeño and remove the white part and seeds, discard. Slice 1/2 of the jalapeño into small bits and set aside. Reserve the other half for another batch.
Cut onion into quarters. Take one quarter and dice it. Set aside.
Peel and dice garlic. Set aside.
Separate the cilantro leaves from their stems. Discard the stems.
In a food processor, blend together all the ingredients. *NOTE: My food processor is on the smaller side so I typically have to split the ingredients amongst two batches.
Serve up with your favorite tortilla chips!
Have you tried this recipe or tweaked it to become your own? I’d love to hear from you! Comment below.