I love chips and salsa, especially if the salsa is freshly made. The beauty about making your own salsa is that it can be as mild or hot as you want it. Custom made to your liking.
2 14.5 ounce cans of whole peeled tomatoes
1 can of Rotel with chilis, I used original
Jalapeño, cut in pieces*, you decide how many and how hot you want it and whether you keep the seeds
3 garlic cloves, minced
Juice of 1 lime
1 teaspoon of salt
1 sweet onion, medium – large size, chopped
1 cup of chopped cilantro, leaves and stems (I used the stems to 1 1/2 inches, not the entire length of the stems)
In a food processor, add tomatoes, Rotel, pieces of jalapeño(s), garlic, lime juice and salt. Blend. Taste your salsa before continuing. If you want to add more jalapeño, do so now. Once it’s too spicy, it’s hard to fix. I used one jalapeño, de-seeded and deveined and it was hot.
Add chopped onion and blend. Add 1 cup of cilantro and blend again. Serve immediately or keep in refrigerator.
This salsa is not and should not be watery. Sometimes pictures can be deceiving. It’s actually chunky. Enjoy!