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I am addicted to chips and salsa.  And I will freely admit that I am picky about my salsa.  If I like it, I will eat way too much, if I don’t particularly care for it, I will still eat too much.  That’s just how it is.  Something about a crunchy salty chip and flavors of salsa with a little kick just suck me right in.  I can’t say no; I can’t stop myself.  If it is there, I am going to eat it whether I am hungry or not.

With my love {some may say addiction} for good chips and salsa, I decided it was time to make my own.  Making salsa has got to be one of the easiest things to make.  And it is so easy to customize it.  The recipe below is how I make it.  If you have never made salsa before then this is a perfect starting point.  You can seed your jalapenos if you like less spice.  I added two jalapenos with seeds and it has a kick but it is not over powering.  But maybe you like it to be at a hotter level so add another or however many you like.

I start with canned tomatoes, because well, I am not a gardener so I don’t often have fresh tomatoes in my house.  I do however, have no problem stocking up on canned tomatoes.  Most of these ingredients are often found in my kitchen, so it is nice when the craving hits.  I like instant gratification.  Just ask my husband, when I get a craving for a specific food it doesn’t leave until I have it.   It almost becomes an obsession.  This is normal, right?

Restaurant Style Salsa

Ingredients:

28 oz can of whole tomatoes (do not drain)
1/3 cup onions, chopped
1/3 cup cilantro
1-2 jalapeno {I use 2 including seeds}
4 oz can fire roasted green chilis (do not drain)
4 cloves garlic, minced
1/2 tsp cumin
1/2-1 tsp salt
1 tbls. sugar
1 tbls. lime juice

Directions:

Put all ingredients into a blender, pulse 8-12 times {This depends on your blender and your personal preferences.  I don’t like my salsa to be real chunky so I pulse closer to the 12 times.}  When your salsa is at the consistency that you want, pour the salsa into an airtight container and place in the refrigerator at least 1 hour before serving. {If you can wait that long. ;)}