I'm kind of addicted to salsa and tortilla chips. However, I usually just pick up a jar at the store and call it a day. The new Pace pineapple mango chipotle salsa is amazing by the way. I need to figure out how to recreate that. But - if you are looking for a light, fresh-tasting salsa then look no further. Even though this salsa incorporates a can of tomatoes with fresh tomatoes and other vegetables and herbs, it still tastes really fresh. I won't even tell you how many bags of tortilla chips I have bought in the past week. It's a little bit embarrassing. Now, on to the recipe!
Source: Annie's Eats, who adapted it from her friend's recipe
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.