Adam’s Best Salsa

This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos, and more. Credit for this recipe goes to my son-in-law who has kept it under lock and key until now. I finally was given the okay to post it. So here it is, the Best Salsa recipe ever!!

Ingredients

1 - 28 ounce can whole peeled tomatoes - buy a good quality brand for the best flavor

1/2 bunch cilantro, coarsely chopped

1 lime - juice only

1 medium jalapeno - seeds or no seeds and more or less jalapeno depending on how much heat you like

1 large garlic clove, coarsely chopped

1/2 white onion, chopped - divided in half after chopping

5 dried arbol chili peppers, stem removed and coarsely chopped

Fresh ground black pepper to taste

Instructions

1. Add all ingredients except 1/2 of the portion of chopped onion to the bowl of a food processor and process until all ingredients are broken down. I like a little texture remaining but that’s up to you, some people prefer it smoothly blended. Once you have the texture you’re going for, stir in the remaining chopped onion.

2. Refrigerate overnight before serving, or refrigerate a minimum of 6 hours.

3. Store in the refrigerator for up to 7 days.