A few years ago, I started to experiment with different salsa recipes. My salsa would almost always turn out to be too sweet, too salty, or too watery. It was rare if it turned out to be just right, but I finally found a really great salsa recipe. It is chunky, spicy, and full of flavor.
I think you will really like it too - enjoy!
Super Salsa Recipe
2 jalapenos - roughly chopped, deveined, and seeded (I usually do not take all the seeds out, because I love heat. This is based upon your own heat threshold preference)
3 cloves of garlic, cut in half
1 14-oz can of diced tomatoes, drained
1/2 of a small yellow onion
2 Tbsp. of red wine vinegar
3 large tomatoes
1 Tbsp. cumin powder
1/4 tsp. of kosher salt
1 Tbsp. of cilantro leaves
Add the jalapeno and garlic to a food processor. Pulse until finely chopped, then scrape down the sides of the food processor bowl. Add all of the other ingredients to the food processor. Pulse in short pulses until the salsa is at your desired chunkiness. Put in a bowl, cover with a lid, and put in the refrigerator for a few hours before using (to allow the flavors to meld together). Enjoy with your favorite tortilla chips.