1 small onion, roughly chopped
One Jalapeño, chopped {seeds and ribs are optional}
1 large Garlic Clove, smashed and roughly chopped
1 {28 oz can} Whole Peeled Tomatoes
1 {14.5} Can of Diced Tomatoes with Green Chilies
One Generous Handful of Fresh Cilantro Leaves
1/4 teaspoon sugar
1/4 teaspoon salt
Juice of half a Lime
Add the chopped onion, jalapeno and garlic to a food processor.
Next add the can of whole peeled tomatoes {with their juices}, fresh cilantro, sugar and salt and the juice of half a lime. Pulse until you reach a consistency you like, should be a little chunky.
Add diced tomatoes with green chilies. Give a few more pulses.
Let refrigerate for a couple of hours at least before serving, but over night is best!
From whence it came: The Internet, baby! There are so many great recipes out there just waiting to be stirred up! I found this one here, and boy am I glad I did!
Why it's blogable: Salsa? Chips? Really? You need to know why it's blogable? Because it's salsa, and you dip chips in it. That's why. The first time I tried this recipe The Spy and my teen son went crazy for it. Let's be honest, they were already half way to crazy, but this recipe pushed them the rest of the way. I've made it for lots of people and parties and it's always a hit. Y'all need to try it! Soon!
Hope you enjoy stirring it up!
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