After you make this one, you likely won’t go back to store bought salsa again, we haven’t. I reduced the original recipe this is adapted from in half (as well as two other minor modifications) as it made quite a bit of salsa. This version will make you approximately 20 ounces or so. That is the perfect amount for my family for a week. The double version which I had been making led to too much being thrown away. Salsa does not freeze well if you intend to use it as a dip, and I wouldn’t recommend keeping it in the fridge more than 5 days or so.
1 fresh jalapeno peppers, seeded and very coarsely chopped
2 cloves garlic, halved
1 large vine-ripened tomato, seeded and chopped
1 (14 0z.) can diced tomato (mostly drained)
1 tbsp. red wine vinegar
1/4 tbsp. cumin (is that even a measuring spoon? lol, I eyeballed it!)
¼ (or ¼ cup) sweet yellow onion, coarsely chopped
1/4 tsp. salt
2 pinches of sugar
1/4 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. Do not keep more than 4-5 days.
Adapted from Annie’s Eats