Based on the number of tomatoes lining the kitchen counter from our garden — even after making several batches of Mr. Maker's amazing Pomodoro Sauce — and the number of times this post has been pinned & re-pinned on Pinterest lately, it is definitely a good time to share this recipe again. Enjoy!!!
Be warned. This made about 6 cups of salsa and filled my blender to capacity, so you may need to make it in 2 batches which is what I did this year.
10 small to medium tomatoes, seeded and drained
1 yellow onion cut into large pieces
2 jalapenos, seeds removed
1 bunch of cilantro, finely chopped
4 cloves of garlic, minced
3 Tbsp Lime juice 2 tsp salt (start with 1 tsp & add as needed)
1 tsp cumin (optional, I love cumin)
Throw all of this in the blender and then use the Pulse feature on your blender and the Chop button.
(Little girls love to help with this part — but I highly suggest completely unplugging the blender every time you take the lid off!! Not talking from experience, but it just seems like wise advise.)
From this point, taste (with a chip of course!) and if you're happy, stop.
If not, just start adding herbs & spices. The things I am most likely to add are salt, lime juice, cumin & maybe some chili powder if I'm wanting more heat.
Always add less than you think you'll need as it's not so easy to take it out once it's in!! I do a LOT of tasting when I cook. :)
There's a good chance it will look pink for awhile. But that's normal and is caused by the air being pulled into the mixture while in the blender. To give the flavors a chance to blend properly and to allow your salsa to turn from pink to red and to "deflate", I prefer to put it in the fridge over night in an air-tight container.
Grab a beer or margarita and dig in!!!! It is good straight out of the blender too. You're not required to wait. I never can!!!! Oh! And one last very important question: