Bright and fresh, this salsa is the best you've ever tasted!
28ouncecan whole plum tomatoesincluding juice
1small white onionpeeled and roughly chopped
1 - 2jalepeno peppersseeded and chopped
1 1/2teaspoonsground cuminor to taste
1teaspoonsaltor to taste
1/4 to 1teaspoon granulated sugaroptional, and to taste
1 - 2handfulscilantroI prefer 2
About 3tablespoonslime juice
Add all ingredients to food processor in the order listed. Pulse a few times to break up the large pieces, then process until texture is as smooth as desired.
Taste the salsa and based on personal preference, adjust as necessary.
Transfer to airtight container and let sit in the refrigerator for a couple of hours or 1 day for best flavor.
Serve with tortilla chips and enjoy!
** I remove the seeds from my jalapeno peppers to reduce the heat level. This way you'll get all the fresh jalapeno flavor and some heat, but not a crazy amount of heat.** I also add the teaspoon of sugar to balance out the acidity of the tomatoes and I think it heightens the other flavors.** If you'd like, you could stir in some corn kernels, black beans, or chopped tomatoes.** Recipe makes approximately 4 cups.