Spicy Homemade Salsa

This is an incredible use of your garden tomatoes! I found this salsa recipe over at Annie's Eats and as I've mentioned before, she never fails me. :) I had all the ingredients on hand--though I did substitute a few items (like lemon juice for the lime juice). You'll want to be very very careful about adding in the jalapenos. I love spicy foods and I only incorporated the 2 that were called for, but man alive is our salsa every spicy. There's many people I know who could definitely not be able to handle the heat. If that's you, just lower the amount of jalapeno added or eliminate altogether. For the rest of us, bring on the heat!

I loved getting to use my food processor for this recipe and I loved all the ingredients used. I enjoy a chunky salsa but also a more processed salsa such as this. It's perfect, people, it really is. P.S. The 3 containers of salsa shown in the picture is two full batches.

Ingredients:

2 fresh jalapeno peppers, seeded and very coarsely chopped

4 cloves garlic, halved

5-6 large vine-ripened tomatoes (OR 2 tomatoes and one 28oz. can diced tomatoes)

2 tbsp. red wine vinegar (or apple cider--what I used)

1 tbsp. cumin

1/2 sweet yellow onion, coarsely chopped

1/4 tsp. salt

1/2 tsp. ground cayenne pepper (I didn't add this)

1/4 cup fresh cilantro

juice of one lime (or 2 splashes of lemon juice)

Directions:

In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.