BEST HOMEMADE SALSA EVER

Instructions

1. Begin by preparing your fresh ingredients. Roughly chop the 1/2 medium white onion. If using fresh jalapeños, stem them and chop roughly. For less heat, you can carefully remove the seeds and membranes. Peel the two cloves of garlic. Loosely pack 1/2 cup of fresh cilantro.
2. Open both (28 ounce) cans of whole peeled tomatoes and both (10 ounce) cans of Ro-Tel diced tomatoes with green chilies. Do not drain them; the liquid is essential for the salsa’s consistency and flavor.
3. Carefully add all of the whole peeled tomatoes (with their liquid) into the bowl of a large food processor.
4. Next, add both cans of Ro-Tel diced tomatoes with green chilies (with their liquid) to the food processor.
5. Add the roughly chopped white onion, fresh cilantro, chopped jalapeños (if using), and peeled garlic cloves to the food processor with the tomatoes.
6. Sprinkle in the ground cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the 1/4 teaspoon of sugar (if using). The sugar helps to balance the acidity of the tomatoes and enhance the overall flavor.
7. Secure the lid on your food processor. Pulse the mixture in short bursts, about 1-2 seconds per pulse. The key here is not to over-blend. You want a chunky, restaurant-style consistency, not a smooth soup.
8. Pulse approximately 10-15 times, stopping to check the consistency after every few pulses. Use a spatula to scrape down the sides of the bowl if necessary, ensuring all ingredients are incorporated. Blend until the ingredients are finely chopped but still retain some texture.
9. Once you’ve reached your desired consistency, pour the salsa into a large bowl or airtight container.
10. Stir in the 1 tablespoon of fresh lime juice. This adds a bright, zesty finish that really elevates the flavor profile.
11. Taste the salsa. This is the most important step for customization! Add more salt, pepper, cumin, or lime juice if desired. If you prefer it spicier, you can add a pinch of cayenne pepper or a dash of hot sauce.
12. For the best flavor, cover the salsa and refrigerate it for at least 30 minutes, or ideally for a few hours. This allows all the flavors to meld and deepen, resulting in a much more delicious salsa.
13. Serve chilled with your favorite tortilla chips, tacos, burritos, or as a vibrant topping for grilled meats and eggs.