This looks like a lot of salsa, but I guarantee you I can eat it all in one sitting. Chips and salsa is my ultimate craving food. Anytime, anywhere. I will eat it in a box, I will eat it with a fox. Anyone else?
This is a medium heat salsa, it can easily be cut down or heated up depending on Jalapeño use. You may reduce the number of jalapeños or remove seeds to tone down the spice.
I use:
5 -Tomatoes (I like to purchase tomatoes on the vine)
2- Jalapeños
1- Lime
1-bunch Cilantro
1 Tablespoon Garlic
1 Tablespoon sugar
1 1/2 – teaspoons salt
1 teaspoon black pepper
1 tsp cumin
1- 29oz Can Tomato Sauce
Step 1- Prep your produce.
-Cut your tomatoes in half, remove the pith (the white flesh where the vine attaches).
– Quarter lime to juice
-Cut off stems of Cilantro
-Remove tops of Jalapeños and quarter them. You may remove seeds with a paring knife is you want less spice.
Step 2- I love to use my food processor for this, but any blender will work. You can also finely chop by hand, it just takes more time! So, simply place everything except the can of tomato sauce in the blender and mix.
-I keep the tomato sauce out because it gets too full and leeks out the back…all over important documents. Maybe. Sometimes. Ask me how I know.
– The other benefit to keeping it out of the blending process is that you can add more or less depending on your preference. Stir it in slowly by hand and taste test the whole way with a stack of chips. That’s half the fun of salsa making. The canned tomato sauce helps keep a better consistency, in my opinion, and is more cost effective. You could absolutely change it all out for fresh tomatoes if you prefer.
Fireweed Faith 