SALSA

You know, there's something about salsa and chips that just makes any day better. And let me tell you, when David gets into the kitchen to whip up his homemade corn chips to eat with this salsa recipe, it's like a flavor explosion in our house.

We've kind of made it a thing in our home—whenever we're craving a snack or hosting friends, this salsa is almost always on the menu. It's got this perfect balance of tanginess, spice, and freshness that just keeps you coming back for more.

The best part is, you can totally make it your own. Want to crank up the heat? Add more jalapeños. Prefer it milder? Just ease up on the spice. It's all about finding that perfect flavor profile that suits your taste buds.

Our good friend, Zach, swears by pouring this salsa over his morning eggs. And you know what? It totally works!

Yields 3-4 Cups

EQUIPMENT

• Blender or Food Processor

INGREDIENTS

• 28oz can Whole Tomatoes (drained)

• 2 - 15 oz cans Rotel (Mix up the rotel flavors, sometimes use the Fire Roasted or Lime Cilantro Green Chili versions in place of the original)

• 3-4 cloves Garlic

• 1/2 large Onion

• 1 (or 2) Whole Jalapeno

• 1/4 tsp Salt

• 1/4 tsp Cumin

• 1 tsp Sugar

• Juice of 1 Lime

• 1 cup Cilantro

INSTRUCTIONS

1. Prepare veggies

   1. Roughly chop onion

   2. Peel garlic

   3. Remove seeds and veins of jalapeño (optional) and roughly chop

2. Add tomatoes, Rotel, and garlic to blender or food processor. Pulse until they are slightly broken down. Do not completely blitz or your salsa will be too runny

3. Add rest of ingredients and blitz until you get the desired consistency you prefer

Happy Snacking!