Homemade Salsa

I haven't been doing much cooking or baking lately. School is back in full swing and super busy. I have a 5 week class going on right now that is particularly time consuming. I love the fact it's only 5 weeks, but writing research reports every week and then a 20-30pg paper due the last night isn't much fun. The meals I have been making are very simple; things like chilli and tacos.

I was looking through my google reader (which BTW, I am so behind on... I have almost 600 unread posts... yikes!) and saw this recipe for Salsa on Annie's Eats. I've been looking for a good homemade salsa recipe and this my friends, is it. Matt and I love to snack on chips and salsa. In the summer we have nights that we just sit on the deck, drink some Corona and snack on chips and salsa. The Salsa is very flavorful and spicy and super simple to make. (A great excuse to use my food processor and my new juicer!) This will probably be at any get together I have at my house.

Source: Annie's Eats

2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa, I went with not drained)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

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