© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: MexiKing
Servings: 2 quarts
Authentic salsa recipe mixed with hidden secret flavors that has your guests begging for the recipe. This recipe is mostly traditional with some unique changes over the years after testing and experimenting until satisfaction was found. do not use dried ingredients of any sort it just isn't the same. This recipe makes a lot, but can be portioned and frozen in freezer bags to be pulled out last minute for the next impromptu get together. Just thaw it—toss it in the blender for 2 seconds—and it's ready to go! ENJOY!
3 roma tomatoes, finely chopped
1 sweet onion, finely chopped
1 bunch fresh cilantro, and finely chopped leafy parts only.long stems not necessary, washed
16 ounce can crushed tomatoes—no extra ingredients such as basil or garlic etc.
1 to 3 fresh jalapeño, mild
1 ½ teaspoons salt
1 tablespoon garlic
juice of 2 limes
3 tablespoons white vinegar
1½ cups water
Mix all ingredients with exception of water in large bowl. Once all ingredients are incorporated, add ⅓ of batch to blender. Blend on "chop" setting for 5 seconds. Add water for desired consistency, and blend for 1 to 2 seconds more—some like it thick—some don't. You may also blend for a longer period of time if salsa is chunkier than you prefer.
Pour salsa into empty bowl and continue on until all ingredients have been blended. Store in air tight container for up to 2 weeks, or freeze unused portion.