Growing up if you put a dish of salsa in front of me my face would crinkle worse than a newborn chow puppy!  NOOOOOOOOOOOOOOOOOOOO WAAAAAAAAAAAAAY was I putting that.. those.. those.. CHUNKS of vegetables into my mouth!

Well um… not much has changed

BUT…

I like salsa now … as long as it’s minced or blended.  If we get salsa and it’s chunky I’ll still make that face though hopefully a bit more discretely but I’ll eat it.  *DISCLAIMER*… I’ll eat it by dipping my chip into it, dumping off the chunks essentially leaving only the juice.

Shush!  Don’t judge! LOL

Gettin’ my Salsa on…

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• Author: The Kitchen Whisperer

Ingredients

• 2 Large Roma tomatoes, chopped
• 2 14.5 oz cans of plain diced tomatoes
• 1–2 Jalapeños seeded and chopped
• 2 tablespoon fresh lime juice
• 1 tablespoon Cumin
• 4 Garlic Cloves, minced
• 1/2 cup large white onion, chopped
• 1–2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4–1/3 cup fresh cilantro, chopped

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Instructions

1. Place all ingredients into a blender in the order listed.
2. Pulse until all the ingredients are well mixed and salsa has a consistent texture. You do NOT want to puree this!
3. Put in a bowl and cover.
4. Place in the fridge for at least an hour. The longer you let it set, the better it tastes!

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