Iconic Basic Salsa

A Jeanette Recipe

Ingredients:

Really all these ingredients amounts are to taste, I taste as I go and adjust

• Can of diced tomatoes, drained
  • good: regular/petite diced
  • better: rotel diced with green chiles
  • best: fire roasted diced tomatoes, rotel with habanero
• handful of fresh cilantro to taste, can include stems since it’s getting blended, although if you prefer a chunkier/less blended salsa, definitely do a rough chop before trying to blend stems. I tend to include stems since it’s a) less wasteful and b) less work. And actually the stems provide a little bit of texture too.
• 1/2 – 1 onion, rough chop, any kind
• salt to taste (1/2 tsp to 1tsp?)
• white vinegar to taste (1-2 tbsp?)

Optional:

• chipotle peppers in adobo sauce to taste. The liquid from the can has the flavor but way less of the spice compared to the peppers, the solid peppers will get you the
• garlic, a clove or two. And seriously a clove or two, not the meme of adding a shitton of garlic despite recipe instructions, we’re looking for flavor enhancement, not garlic salsa, that’s a different recipe

Instructions:

blend/food process to desired consistency

**lasts for a long time in the fridge in a glass jar, can also be frozen, will just be a little more watery when defrosted than it was originally, but not a significant difference**