Restaurant Salsa

I created this recipe in the winter when I was broke and had nothing but canned food and a few fresh essentials and I really wanted salsa. I went to my pantry and pulled out a few canned goods and thought I wonder if it would be any good if I used canned tomatoes for salsa instead of fresh. So I did some experimenting and this is what I came up with.

1~16 oz can tomato sauce

2 ~16 oz cans of diced tomatoes

1~ bunch of cilantro chopped roughly (about 1/2 cup)

3-4~ cloves of garlic

1 onion peeled and quartered

1-2 Jalapenos (seeded if you want it mild on both of them, 1 of them seeded and if you want medium and if you want it HOT leave it alone)

salt and pepper to taste

1/2 tsp cumin

1/2 tsp chili powder

salt and pepper to taste (about 3/4 tsp each)

Toss all ingredients into the blender and turn it on until blended or the consistency you like.

I like to pour mine into Mason Jars and toss in the fridge.

Refrigerate up to 2 weeks

Tip: The best way to store your cilantro is in a glass jar filled with water with the bag placed over the top. It keeps it fresh for up to 2 weeks

#Mexican #Marinade #Dip #Salsa