I love this recipe. I have been making this salsa for over a year now and it is one of my favorite things to eat. It makes a large batch, which is great. I just keep it in a mason jar in the fridge like any other store bought salsa. This is a great recipe for the winter months when store-bought tomatoes are expensive and flavorless.
Restaurant Style Salsa
Adapted from the Pioneer Woman
1/2 cup cilantro (more to taste)
1/4 onion (about 1/2 cup)
1 clove garlic, outer skin removed
1 whole jalapeno, halved (I take the seeds out)
1 can whole tomatoes (28 ounce) or 1 quart home-canned whole tomatoes, undrained
1/2 tsp sugar
1/2 tsp salt
1/2 tsp ground cumin
1/2 lime, juiced
Combine cilantro, onion, garlic, and jalapeno in a food processor. Process until all of the veggies are chopped, about 30 seconds. Add the whole undrained tomatoes, sugar, salt, cumin, and lime juice and pulse a few time until you get the salsa consistency that you like (10-15 pulses). Add the diced tomatoes and pulse one or two times to combine. Test the seasonings on a tortilla chip and adjust accordingly. The salsa is much better when it has time to sit. Let it rest for at least an hour before serving with warm tortilla chips or any other Mexican dish.
And if you missed it, this is amazing with homemade baked tortilla chips!