the best salsa ever. it’s like the kind in mexican restaurants, not like the junky sweet stuff in the jars. (Credit to Kristy at half-tied ribbons!)
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2 big cans and 1 regular sized can (just over 2 quarts total) petite diced tomatoes
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1 onion, chopped
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1 can diced green chiles
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a few chopped or sliced jalapenos (more or less to taste)
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1/4 cup fresh cilantro
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1/2 cup vinegar (or use the juice from the jalapenos and use less of them)
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2 tablespoons salt
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2 tablespoons ground cumin
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2 tablespoons chili powder
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1 tablespoon garlic powder
(Yes, I said tablespoons!)
Dump all these things in a huge bowl or pot. Mix around a little. Ladle a little into the blender. Blend it up and put it in what you’ll store it in. Keep ladling and blending and dumping until it’s all mixed up. It’s always better the next day.
