And Then There was Salsa...

So, I’m going to share a secret with everyone…I’m in LOVE with chips and salsa.  I’m a self-announced salsa snob.  It’s true.  Luckily, I live really close by to a little Mexican restaurant that has the absolute best salsa.  The only problem with that, is to get the salsa, I feel the need to also order the Pollo Bandido (chicken smothered in a cheese sauce…yes, yum), and somehow that doesn’t fit in with fitting into skinnier jeans.

Thus, I realized I could make it at home and avoid the cheesy goodness that hates my thighs.

Here’s my recipe:
3 cans diced tomatoes (no salt added is preferred) do not drain
1 jalepeno, stem cut off, seeds included (I keep a frozen bag of them in the freezer)
1 small white onion
1 bunch cilantro, twist the top 3/4 away from the stems, discard stems
heavy pinch of salt (might need more to taste)
1 clove garlic or tsp. garlic powder, more if you love garlicky goodness
1 lime (or 1/4 c. real juice, sometimes I use lemon juice)
In a food processor, or blender, or stick blender in a bowl, whir the onion, 1 can of tomato and jalepeno.  You want these bits finely chopped.  Once they are small enough to your liking, add the remaining cans and whir again.  Then add remaining ingredients, including cilantro and whir until chilantro is chopped and mixed in.

SO EASY and SO GOOD!  I put it in an old juice bottle for easy pouring.  It also helps you shake any settling back together.