Salsa

Salsa. I love it. And I'm picky about my salsa. I have tried at least 20 different methods and recipes for using fresh tomatoes. I have done them raw, I have roasted them, I have used a food processor, an immersion blender, roma tomatoes, vine ripe tomatoes, you name it, I've tried it. The texture is just never right with fresh tomatoes. I can get the flavor, I'm just never happy with the texture. Fresh tomato salsa just isn't in my skill set and I have come to terms with that.

But I have perfected a salsa from canned tomatoes.

• 2 - 14 oz cans fire roasted tomatoes (like Rotel, I used an organic brand) with juice
• 1 - 28 oz can whole tomatoes with juice
• 1 bunch cilantro
• 1 onion
• 4 cloves garlic
• jalapenos or Serranos to your preferred spiciness (Serranos are spicier)
• cumin
• salt
• sugar
• juice of 2 limes

Just put everything in the food processor. Divide it up because it won't all fit in one go. I divide it up in 3 parts. One can of tomatoes, some of the veggies, and seasonings in each round. Then just put it in a big bowl and mix.

 Above: These are some spicy Chinese peppers I got in my CSA tonight.

 Coarsely chop your veggies for the processor.

 Cumin & Salt (also sugar, I forgot and put it in later)

 I put the sugar in here because I forgot to throw it in the processor.