During the winter, when a delicious garden tomato is months away and pico de gallo is out of the question, this is the perfect condiment on taco night. This is a recipe for the salsa found at Mexican restaurants. You know, the ubiquitous carafe of salsa with a basket of chips that arrives at your table. Way better than the jarred stuff!
2 (15oz) cans diced tomatoes. (Reserve juice from one can to determine consistency)
½ – 1 jalapeño pepper, stems and seeds removed
1 handful of cilantro
¼ cup yellow onions, roughly chopped
2 cloves of garlic
1 lime, juiced
Salt to taste
Place everything but the salt and tomatoes in food processor. Pulse the ingredients until everything is a pretty uniform size. Add tomatoes. Pulse. Add some reserved juice, to your preference of consistency. Pour into a bowl. Add salt to taste. Refrigerate for 3-4 days.