My mom makes the best salsa that I have tasted out of any that I have tried. She makes a ton of it and cans it. Since I don't need that much salsa, I scaled down the recipe to fit my needs.
Ingredients
4 large cans petite diced tomatoes- drained
4 cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro
Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.
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