Let us make it!

1.Put the chopping blade in your processor.

2.Open the two cans of tomatoes, pour juice in large bowl put tomatoes in processor and blend till happy, pour into bowl.

3. Open can of jalapeños, cut stem off of jalapeños and toss into processor. The amount of jalapeños you put in depends on how hot you want it. It is ok to add the onions and carrots that come in the jalapeños. I will often do it. Add a little bit of the juice so that it blends easily. You want to process only till they are in small pieces not pureed. Add to your bowl.

4. Take your two onion and peel the skins off and rough chop. I will often add both the onions because we love onion, but you may choose to add less. Process with a little bit of juice from the jalapeños so it moves easily. Process just until they are chopped to your licking but not pureed. Scape that out into your bowl.

5. Rinse cilantro and shake excess water out. Pull leaves off stems and put into the processor. You can cut the leaves off it doesn’t matter if you have some stem you just don’t want it to be full of stems. Again you may decide to cut back on the cilantro, it is up to your taste. Process with a little juice from the jalapeño. Process to finely chopped but not pureed, scoop out onto your bowl.

6. Now that you have all the main ingredients in your bowl mix it all together well and now you want to start to add the ground cumin to taste and add salt to taste. If you feel you want to add more jalapeño for more heat or more onion then this is the time. Make sure you have your chips handy so you can taste test your salsa.

7. To store this put in a air tight container, I also recommend glass. If you use a plastic container you will never be able to use it for anything else. Keep in the fridge. *Make sure you that you add enough juice from the jalapeños to keep the salsa on the really wet side, since this is what will help preserve in the fridge. Should keep for up to a month but I doubt it will last that long.

Cheers!