If you are a fan of Annie's Eats (and I highly suggest that you become one if you already are not), then you will know this salsa as My Favorite Salsa. I always love going out to Mexican restaurants because of the chips and salsa. Now there is no need because this is so comparable to restaurant quality, but without all of the preservatives and salt. If you haven't guessed already, I don't really like much salt in anything. Well, anyways I went to the grocery store hoping to find big, beautiful jalapeno's like I normally do but this time they were all wrinkly and soft so I opted for getting a pepper that was a bit hotter and using one less. It's okay, I figured, since Brad loves spicy foods. This was great and I will most likely keep some on hand for guests and/or ourselves for snacking from now on! No more store-bought salsa!! If I can just find the perfect queso dip, we probably will never leave home again.
Adapted from: Annie's Eats
1 jalapeno, seeded and coarsely chopped
1 marzano pepper, seeded and coarsely chopped
4 cloves garlic, minced
2 large vine-ripe tomatoes, cubed (large)
1 can diced tomatoes (28 oz), drained for chunky salsa
2 tbsp red wine vinegar
1 tbsp cumin
1/2 red onion, chopped
1/2 tsp ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime
In a large food processor, combine the peppers and garlic. Process until finely chopped. You might have to scrape the sides of the bowl to get the excess. Add remaining ingredients and pulse on low speed until salsa is at desired consistency. Transfer to airtight container and refrigerate 2 hours before serving to allow flavors to blend.
Note: I have a very small food processor and combined the first half of the ingredients in the first batch and then pulsed the canned tomatoes and sesasonings in the second batch. Then I mixed everything in a large bowl together.