We’ve been on the hunt for a “perfect” salsa for quite some time now. We’ve tried different recipes, restaurants, brands, jars, cans, etc., but nothing quite hit all of the flavor profiles we were looking for. So, instead of a perfect salsa we love, we have a fridge full of so-so salsas that we’re struggling to use up before they have to be tossed. Quite the dilemma, right? Well, you’ll all be happy to know that our search has finally ended. Thanks to this recipe from Annie’s Eats, we have reached our own personal salsa nirvana.
This makes a very, very large batch of salsa, about 6 cups, so feel free to cut it in half if you’re not feeding a crowd. I wish I would have realized this before I started, because I am now trying to figure out how to use up a huge bowl of salsa before it goes bad.
Guess who’s having chips and salsa for lunch for the next week or so? Oh, the suffering I endure for my love of cooking.
- 2 fresh Jalapeño Peppers, coarsely chopped and seeded, if you can’t take the heat
- 4 cloves Garlic, halved
- 1 large Vine-Ripened Tomatoes, halved and quartered
- 1 (14.5 0z.) can Diced Tomatoes, drained
- 2 tbsp Red Wine Vinegar
- 1 Tbsp Cumin
- ½ Red Onion, coarsely chopped
- ¼ tsp Salt
- ½ tsp Chili Powder
- ¼ cup Fresh Cilantro
- Juice of 1 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, it’s even better the next day, before serving to allow the flavors to blend.