This recipe makes a big bowl of homemade salsa and is perfect for having friends and family over for a cook out.
I got this recipe many years ago from my friend Josha, who got it from a friend, so I’m not sure where it came from originally. I adapted it slightly over the years. I don’t care much for chunky salsa so I usually use canned petite diced or diced tomatoes and a food processor to create the consistency I like. On occasion I have used fresh tomatoes instead of canned but I like the convenience of the canned. If you use fresh tomatoes use the same amount of weight as 2- 28 ounce cans which is 3 and 1/2 pounds.
This salsa is really good in soups, to spice them up a little, goes with any Mexican dishes, or just as chips and salsa. This homemade salsa is such a crowd pleaser and disappears very quickly, especially if your name is Keith, but you can easily half the recipe if you need a smaller amount.
- 1 bunch cilantro
- 1 medium yellow onion
- 5-6 jalapenos
- juice of 1 lime
- 1 tablespoon minced garlic
- 2 teaspoons sea salt
- 2 teaspoons ground cumin
- 2- 28 ounce cans petite diced or diced tomatoes - drained
- Break stems off bottom of bunch of cilantro and put cilantro in food processor.
- Peel onion and cut in half. Cut each half into fourths and put in food processor.
- Cut top off jalapenos and cut them in half lengthwise. Take seeds and membrane out and put jalapenos in food processor.
- Add juice of lime, minced garlic, salt, and cumin. Pulse food processor until ingredients are finely chopped. If needed, scrape sides of processors for large chunks in between pulses.
- Add both drained cans of tomatoes and pulse until combined and no large chunks remain.
- Pour into large serving bowl and serve immediately or cover, refrigerate and serve later.
