I think I've mentioned here at least once that Tim is a salsa monster. Whenever I go grocery shopping, I have to buy at least one extra large jar of salsa, if not two, and he can easily go through a jar in a day (okay, let's be real, an hour). It's really very impressive, if not entirely financially sustainable. Trying to keep up with his salsa consumption led me to trying to make my own salsa at home, and I'll never go back to store bought!
As with most things that I was always too lazy to try to make on my own (hummus, anyone?), it turns out that homemade salsa is ridiculously easy, less expensive than store bought, and super delicious. Plus, you can make as much as you want! Which, in our case, was an entire blender full. Don't worry, it still only lasted 3 days. The measurements here are very general, and you can add/remove anything per your taste. For example, I made this over the weekend in Chicago and left out the cilantro because Brooke thinks it tastes like soap.
- 28 oz can diced tomatoes
- 2 red onions, peeled and roughly chopped
- 1 tablespoon garlic, minced
- juice of 2 limes
- 1 tablespoon red wine vinegar
- handful of cilantro
- salt to taste
- optional: a handful of fresh tomatoes you're trying to use up; 2 jalapeños or other hot pepper; Cholula or other hot sauce to taste (I used all of those things and it was awesome)
Toss everything into a blender and blend. Taste with chips and add salt to taste. Remember, the chips have salt on them so you'll want to add less salt than if you tasted the salsa plain. Serve and enjoy!