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Best Salsa

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The trick to thick salsa.  It sticks to the chips that way!

    • 6 ripe tomatoes, cored and quartered. Garden fresh is the best
    • 1/2 red onion, peeled and quartered
    • 3 tsp minced salsa
    • 3 jalapenos, stemmed and seeded (You can substitute 1-2 habanero or serrano peppers)
    • 1/3 cup fresh cilantro, chopped
    • 3 tablespoons fresh lime juice
    • 1 tablespoon ground cumin
    • 2-3 teaspoons sugar
    • 1 1/2 teaspoons salt
    • 1 tsp ground pepper
    • 15 ounce can crushed tomatoes (any brand as long as you trust it as good)
    • 4.5 ounce can diced Hatch green chili, mild, medium, or hot
  1. Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, cumin, sugar, and salt in a food processor. Pulse until contents are fine and well blended.

  2. Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Refrigerate until ready to serve.

Will stay in refrigerator for 3-5 days. May get spicy warmer as it sits.