Today I have a quick, 5 minute recipe for the best Homemade Salsa Recipe!

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We're using our blender so there's no chopping/mincing/dicing required for this quick and easy salsa. Recipe includes tips to make with either canned or fresh-from-the-garden tomatoes!

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Ingredients
2 14.5 oz cans diced tomatoes¹ drain one can, see Notes for fresh tomato alternative (822g)
1 4 oz can diced green chilis drained (113g)
1-2 jalapenos stem cut off and seeds removed²
1/2 medium-sized white onion
1/3 cup coarsely chopped cilantro use leaves and stems
2 cloves garlic peeled
1 Tablespoon lime juice fresh-squeezed preferred
2 teaspoons granulated sugar
1 teaspoon salt
3/4 teaspoon pepper
¼ teaspoon cumin
Tortilla chips for serving

Instructions
00:00 Introduction
01:30 Combine all ingredients (except tortilla chips!) in your food processor.
03:40 Pulse in short spurts until ingredients are well-combined and desired consistency is reached.
04:03 Transfer to a resealable container. For best results, refrigerate one hour or overnight before serving, but this salsa can be enjoyed right away.
04:20 Serve with tortilla chips. Enjoy!

Notes
¹I recommend Fire roasted diced tomatoes if you can get your hands on them. To use fresh tomatoes, you will need 5-7 ripe Roma tomatoes. Cut them in half and scrape the seeds out of half the tomatoes (to keep the salsa from being too runny). ²The spiciness of your salsa will vary depending on the spiciness of your jalapenos! I recommend using just one for a mild to medium salsa and two for a medium-hot salsa. To bump up the heat even more you can add a few of the jalapeno seeds to the mix.

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