Best (and Easiest!) Salsa....Ever

We love chips and salsa at our house.  We go through it like crazy.  And we are a little fussy about it.  It needs to be fresh! This recipe is a compilation of several that I tried.  We prefer very fine salsa to a chunkier salsa.  If you prefer chunky salsa, this would be very easy to leave chunky.  

1 29 oz can whole peeled tomatoes

3 jalapenos 

1 cup chopped onion

2 large handfuls cilantro

1 1/2 t minced garlic

1 1/2 t salt

1/2 t cumin

Place all in blender! Try not to eat it all in one sitting!

Notes:

-I place the tomatoes and spices in my blender then chop the onions, jalapenos and cilantro in my small electric chopper.  After they are chopped fairly small I put them in the blender and blend it all together.  

-I use frozen chopped onions and they are awesome! They make this (and MANY other things) just a little bit faster.  Plus, they chop up nice and fine with my electric chopper.

-If you prefer a spicier jalapeno - and I do - buy ones they are a little bit wrinkly.  Not OLD.  You will be able to tell a difference!

-If you don't want spice, simply remove the seeds from the jalapenos.  I usually remove the seeds from 2 of them.

-This is really only good for about a week.  If it even lasts that long.

-If you prefer fresh tomatoes, use Romas.  They have the most juice and are best for salsa.  You will likely need about 6 medium ones. I have discovered that I prefer the canned and peeled tomatoes because I really don't love the peels.

-I store this in a glass jar.  It fits perfectly in one quart.  

-Buy THESE lids for your jars.  They are fantastic for using jars to store stuff.  And they're cute!

-I use THIS blender/chopper set.  This thing is worth it's weight in gold.  It also has a food processor option.  I use the heck out of this!!! BUY IT!