My mom taught me this salsa recipe over 12 years ago. I've played with it and made it my own over the years to get it just the way I like it, and I hope that you'll enjoy it just as much as my friends and family do!
Here's what you're going to need:
Jalapeños (I buy 2-3 peppers just in case the first one I chop is too mild. You can use canned jalapeños, but I think fresh is best.)
Garlic cloves (4-5)
1/3 bunch of fresh cilantro (Smell it in the store- it should smell a little spicy- not sweet and definitely not bland.)
28 oz. can of Hunt's tomatoes (They can be diced or whole, but I would stay away from the crushed. Also, always double check that you don't accidentally pick up the tomatoes that are pre-seasoned with Italian seasonings. Trust me when I say that I've never made that mistake a second time!)
1/4 chopped white onion
* Start out by slicing a jalapeño, and throw about 3-5 slices into the blender.
* Add 1/4 of a chopped white onion.
* Smash and peel 4-5 garlic cloves, and add them into the blender.
* Wash and tear 1/3 of a cilantro bunch to add in.
* Squeeze the lemon juice bottle about 2 times into the blender.
* Add a dash of salt to the mix.
* Pour in the tomatoes.
* Blend until your peppers, garlic, and cilantro are chopped in.
* Taste the salsa with a chip. If it's not spicy enough, you can start adding in more pepper slices or start a different jalapeño to see if that one is spicier. If it's too spicy, you can add more lemon juice, cilantro, and/or onion.
* Once you have everything just the way you like it, refrigerate the salsa for at least a few hours before serving, preferably over night.
If you're in Texas, try this salsa with HEB's Central Market Blue Corn Tortilla Chips- they're delicious!
Kid-tested, mother approved!