Homemade Salsa

That recipe is whacked. Why use canned tomatoes over fresh, and the amount of cilantro will make some folks wretch.

Actually, canned tomatoes work really well for homemade salsa because of the extra liquid. Use fresh tomatoes and you'll end up with more of a pico.

Are you talking fresh off the vine, or "fresh" from Kroger?

I recently did this:

1 roasted tomato
2 roasted jalapeños
1 can of peeled tomatoes
1 small onion
about 1 tbs garlic
half of a squeezed lime
salt
pepper
cumin
cilantro about 1/3-/14 bunch
toss it in a food processor

adjust to taste

Google chilis copycat salsa. That recipe is everywhere. I use it but add a little cilantro and extra green chilis. I always get compliments on that salsa!

You need a hand held emulsifier to get the restaurant consistency. To me, that's the difference.

It's salsa, don't over think it.

I usually take 1 whole tomato, 1 onion (not too big), juice of 1-2 limes, about half a bunch of cilantro (leaves only, no stems), 2-3 garlic cloves and a dash of sugar and salt. And, one whole jalapeno, with only the top cut off. leave all the seeds and membrane. A raw, whole jalapeno is HOT. All goes into the blender and comes out at salsa consistency.

Sometimes I make a green salsa, do the same thing but swap tomatillos for the tomato. For those, I either boil or oven roast, then peel.

For pico, I do the same thing, but chop by hand, and usually add a red, orange or yellow bell pepper (whatever looks best at store).

And, occasionally, I roast all of that stuff for either salsa or pico, and it is good like that too.