Homemade Salsa . . . Mmmm!

I absolutely love spicy food, especially Mexican.  One of my favorite things about going out to eat Mexican [besides the margaritas] is the chips and salsa.  But let's be honest, sometimes you just want some tasty salsa without having to go to a restaurant.  You could run to Publix and purchase some from the 'Ethnic Foods' aisle [which have a nice vinegary flavor because it's used as a preservative].  Or you could make your own.

Warning: Becoming addicted is a serious possibility.  It's that good.

I'm picky about my salsa, so store-bought just won't suffice, ergo

my homemade salsa recipe:

1 28-ounce can of whole tomatoes with 1/2 of juice
1 10-ounce can of Rotel Diced Tomatoes and Green Chillies [original]
1 10-ounce can of Rotel Diced Tomatoes and Green Chillies [mild]
2/3 onion, chopped
1 jalepeño
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
cilantro to taste
Juice of half a lime

Add all of the ingredients to a blender [I used a Magic Bullet] and pulse until you've reached your desired consistency!  Store in the fridge while you make your margarita and serve with chips.  Mmmm!

This recipe makes about 1 quart of salsa.  It's great for a party or to pack in small containers for lunch or picnics.

Variation: Change up the rotel and amount of jalepeño to suite your taste buds.