Salsa

28 oz. whole peeled tomatoes
1/4 to 1/3 small onion
1/3 bunch of cilantro, washed and ends trimmed off
1/2 to 1 jalapeno, seeded and de-veined (leave some seed for heat)
1 tsp. salt
1 tsp. cumin (optional, but adds a nice smokey undertone)
Juice from 1/2 to 1 lime

Place all ingredients in blender or food processor.  Blend for a few seconds to incorporate.  Do not over blend.  If possible refrigerate before serving so ingredients have a chance to meld!

Chili's Salsa

I made this for mutual and everyone LOVED it. One girl said to me. "oh this is so good, it tastes just like that one restaurant, what is it? oh yeah, CHILI'S!" I was so happy!

I found this recipe online.

1 (14 1/2 oz) can tomatoes & green chilies

1 (14 1/2 oz) can whole canned tomatoes

4 tsp jalapenos (canned, diced, not pickled)

1/2-3/4 tsp garlic salt

1/4 cup diced onion

1/2 tsp cumin

1/4 tsp sugar

1/3 bunch cilantro (cut about 1 inch off from bottom of stems. The original recipe doesn't call for cilantro, but I really like it)

Instructions:

- In food processor or blender, place jalapenos and onions. process for a few seconds

- add both cans of tomatoes, salt, sugar, cumin and cilantro.

- process until well blended but do not over-blend (about 4-5 seconds). Consistency should be slightly chunky

- a couple of hours of chilling will help blend and enrich the flavor but you can also serve right away.

TASTY!