This homemade salsa is WAY good. Jared and I have been trying out different ways to make homemade salsa and so far this one has been the best by far. We will keep tweaking and playing around with various spices and what not, but this one will be hard to beat! If we create a better one, we will post it right away. Notice the little serving cup in the picture? Yeah, we had already eaten about 8 cups worth of salsa before this picture was taken (with help from Jared’s family) and this little cup was all that was left by the time I got around to getting my camera out! Notice, also, that there are no chips in the picture.. that is because they were all eaten. Sorry. Usually I am better at whipping the camera out BEFORE we chow down.
- 6-8 garden tomatoes, peeled and diced (or 3 cans diced tomatoes)
- 1 can diced jalapenos (use more or less depending on how spicy you like it. This amount makes it pretty spicy... I wouldn't use less than 1/2 can though. You definitely want the flavor it adds!)
- 3 Tbsp. lime juice
- 1 tsp. red wine vinegar
- 4 tsp salt
- 1/2 tsp. pepper
- 1 tsp cumin
- 1 large white onion, very finely diced
- Combine all ingredients EXCEPT for the onion in a food processor. Pulse the food processor a few times until ALMOST pureed, don't over-do it. You still want it to be a tiny chunky. Pour salsa into a medium-sized bowl and stir in the onion. Cover and refrigerate overnight.