Salsa

Why did the tomato blush?
Because, he saw the salad dressing!

Sometimes you just need a snack.  Or, as the man of the house says, sometimes, you just need to eat chips and salsa for dinner (or any other meal for that matter).

Luckily for me, my hubby is fantastic at making salsa.

Here's what you need (side note: the very thoughtful, very kind hubby did this recipe on his own so this makes a MASSIVE amount of salsa; feel free to cut yours in half if you do not consume salsa at the same rate as you consume water, like we do):
food processor
2 cans of diced tomatoes (he used 1 can with Jalapenos and one without, your choice)
2 cans of stewed tomatoes
1 roughly chopped onion
1-2 teaspoons of kosher salt
1 teaspoon whole peppercorns
1 teaspoon whole cumin seeds
1 bunch fresh cilantro
1 dash of onion powder
1 dash of garlic powder
1 clove of garlic
lime juice, to taste
1 dash of oregano
Chiles of preference: Jalapeno, Habanero, Serano...etc.



Get out (almost) everything (or everything listed above).

Roughly chop onion so it will fit into the food processor.  If your onion starts to be mean and make you cry, show it who's boss...or if your stove has gas burners, move your cutting board to the counter next to the stove and turn a burner on medium low (the gas will help keep the oniony fumes at bay).  Don't forget to turn off the burner after you are done chopping.

Open cans of tomatoes and drain.  Add cans of stewed tomatoes on top of onion, in processor, and give 2, 1 second pulses.  Save diced tomatoes to add towards the end.

Grind cumin in molcajete (Mole-cah-heh-te, ie. mortar and pestle).

Add in salt and whole peppercorns to molcajete/ mortar and pestle, grind, then add all into processor.

Finely mince garlic and chop desired peppers (chop smaller than pictures here, tiny, lil, more eatable).

Add to mixture.  Pulse twice.
Roughly chop cilantro.  Add to mixture.  Pulse twice.

Add can of diced tomato (add last so that you still have some lovely chunks).  Add salt and lime and pulse once.

Enjoy.