Unfortunately there is no scientific data to back up this statement, but I am confident I have eaten twice my weight in salsa. Either commercially made, store house brand, at a restaurant, or my favorite: homemade. Homemade makes twice the amount for the same cost as the commercial brands. AND IT'S BETTER, WAY BETTER!
28 oz canned whole tomatoes, drained
1/4 cup cilantro
1 jalapeno, seeded and chopped
1 small fresh garlic, chopped (about 2 teaspoons)
2 tablespoons white onion, chopped
1 - 1.5 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon comino
2 tablespoons lime juice
In a blender, add jalapeno, garlic, onion, cilantro, salt, chili powder, comino, and lime juice. Give blender a quick mix, two seconds or so. To blender add two tomatoes and pulse until all ingredients are finely chopped and well incorporated. Add remaining tomatoes and pulse until desired consistency. Taste for salt and lime juice. Add more if needed. Pour into container with lid and shake vigorously for 5 seconds. Chill. Enjoy!
Dried cilantro can be used. Adjust amounts accordingly. Let salsa to rest for at least 30 minutes to allow dried cilantro to rehydrate. Shake salsa again before serving is using dried cilantro.
Taste test jalapeno. If too hot, add less. If too mild, add inner seeds. If still to mild, add small serrano pepper.
Don't add extra garlic as it will cause the salsa to become bitter.
White onion can be substituted with yellow onion but it will cause the salsa to be sweeter. Do not use sweet yellow or red onions.
Lime juice is key to the salsa. Add in blender until lime juice can just be tasted. As the salsa rests, the lime juice melds losing its pungency.
Scaled for Likeness: Great
Modesty aside, I have not made this for any person who enjoys salsa who does not love this recipe. It is so good, it literally can be eaten on a spoon. Taste testing can be very tricky round here. In a nice cold refrigerator, salsa will last three to four days when stored in an airtight container. Not that it will ever last that long! It is good on chips, on enchiladas, on tacos, and of course straight from a spoon.