Since moving to the south, finding a good salsa has been an issue. Every restaurant here serves the same “out of the jar” stuff they CALL salsa. It is NOT salsa. So…I made my own. Again…I found a recipe that sounded good-ish then modified it. My family loves it and we go through tons of it. This recipe makes quite a bit so if you don’t “drink” it like we do, you can make the batch then freeze part of it for later. It’s got a smoky kick to it and is not HOT…but is very flavorful. I really hope you think it’s as tasty as we do.
“It's Because People Like to Say Saaalza" Salsa
4 14-ounce cans diced tomatoes (If you can find Hunt’s Fire Roasted USE THEM!!)
1 12-ounce can whole jalapeños…tops cut off, sliced and seeded
1 medium onion – rough chopped
2 – 3 cloves garlic
2 tablespoons white vinegar
2 teaspoons Liquid Smoke
2 tablespoons dried cilantro
2 teaspoons salt
In a food processor, put the jalapenos, onion, garlic, vinegar, Liquid Smoke, cilantro, salt and two cans of the tomatoes.
Pulse until all ingredients are well chopped and blended. Pour into a large bowl.
Place remaining two cans of tomatoes in food processor and pulse them until well chopped then add them to the bowl with the first batch.
Mix well with a large spoon.
You can eat it right away but it’s better if it sits overnight in the fridge.
