Salsa Recipe

We're a smooth salsa family! What I mean is, is that we prefer smooth salsa over the chunky--although, I'll eat both with gusto. I judge a Mexican restauant by the quality of its salsa. I judge the quality of the salsa by this--if it is SO good that I could just eat it with a spoon and not even need the chips! My 3 favorite restaurant salsas are as follows:

1. Chilis
2. La Carretta (Merrillville, IN)
3. Chipotle's hot salsa

These are 3 very different types of salsa, but all delicious. I have been on a quest to make my own salsa that could rival any good restaurant salsa. Jessica and I have come up with this recipe, which so far is the best homemade salsa I have made yet. My sister-in-law had a scrumptious Mexican dinner catered, and the salsa was delicious! I asked the caterer what her ingredients were, and that's why I ended up adding the cumin and oregano which were a great addition to my original recipe. My whole family has loved this recipe, and when I ask if they would change anything, they all offer a resounding, "NO!"  I hope you enjoy it as well:

Throw all of these ingredients into a food processor:

1/2  of a  28 oz. can of diced tomatoes
1/3 of an onion
1 palm (the palm of your hand) full of fresh cilantro
1/2 tsp. dried oregano
1 1/2 tbsp. cumin
2 tsp. garlic powder
1 lg. or 2 small jalapeno peppers (I just cut off the ends and chop into chunks--seeds and all)
1 1/2 tsp salt
1/2 tsp. lime (I use either bottled lime or fresh)
3 tsp. apple cider vinegar

I whir up all these ingredients until it's smooth. Then add the remainder of the can of tomatoes and finish blending in the food processor.

We tend to go lighter on onion than most salsas do and heavier on the jalapeno than some people like, but of course, you can adjust it to your liking.