Homemade Salsa

Once upon a time the thought of a bunch of vegetables mixed together into salsa was something I wouldn’t dream of putting into my mouth. Especially if there were chuncks in the salsa.

As I grew older I graduated to dipping my chips into the juice of the salsa - no chunks, just juice.

Still aging, faster and faster it seemed, I became a fan of extremely pureed salsa.

Now that I’m nearly ancient, I can finally enjoy a good salsa even if it has some chunks in it. In a few more years when my teeth fall out, I”ll be forced to go back to the pureed salsa minus the chips. But for now, I can enjoy this great recipe for restaraunt-style salsa that The Pioneer Woman shared on her site.

Homemade Salsa
*Recipe from ThePioneerWoman.com

1 can (28 ounce) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
¼ cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste)
Juice of 1/2 of a lime

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you like. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips.