Note: This recipe is easily customized. I don't offer exact measurements for some ingredients on purpose. Cilantro and black pepper seem to be two common ingredients that people can't seem to agree on how much is "good" so use as much or as little as you like.
Restaurant-Style Salsa
Makes approx. 4 cups
Ingredients:
28 oz. can of organic, diced tomatoes in juice
3/4 cup chopped white or yellow onion
2 cloves garlic, chopped
2 teaspoons ground cumin
a pinch of sea salt (or a few grinds if you use a grinder)
black pepper, to taste
a handful of cilantro, large stems removed
For mild salsa:
2 teaspoons ancho chile powder
For medium-hot salsa:
2 jalapeños, minced
Directions:
Put diced tomatoes, onion, garlic, cumin, sea salt, black pepper and ancho chile powder or jalapeños in a food processor or blender. Blend until smooth. Add cilantro and pulse a few times until cilantro is chopped but not puréed. Store in an air-tight container in the fridge. This salsa is pretty good right away, but it tastes even better once the flavors have time to develop. For best results, wait a few hours before serving and return to room temp. rather than serving it cold.
