Homemade Salsa

Since today is Super Bowl Sunday, I made my homemade salsa for the boys. It's tradition in this household to have chips and homemade salsa to eat, while watching the big game.

Ingredients:

4 Cans Hunts Fired Roasted diced tomatoes (fresh would be best, but in Arizona, you can't really find fresh tomatoes that have a rich tomato taste, unless you have your own garden)

1 Medium Onion

5 -6 Cloves Garlic

2 -3 Jalapeno Peppers

1 -2 Habenero Peppers

1/2 Bunch Fresh Cilantro

Liquid Smoke (to taste)

2 tsp Lemon Juice

Salt and Pepper (to taste)

You will need a food processor as well.

Wash peppers and place them under a broiler, to bring the heat out. While the peppers are roasting, place onion, garlic cloves, liquid smoke, lemon juice, salt and pepper, and cilantro leaves (stems removed) in the food processor. Once the skin on the peppers starts turning black, remove from broiler. Remove stem and seeds and place in the food processor.

Pulse processor until the ingredients are desired consistency. I have to mix it up with my family. Joey & Ashley like the salsa chunkier, Joseph prefers it to be a smooth consistency. As you can see, Joseph won today, so the next time I make it, I'll have to make it chunky.

Once you have the desired consistency for the pepper mix, add the tomatoes (drained). If you want a smoother texture, add all the tomatoes to the processor. If you want it to be chunkier, leave 1 -2 cans out, and mix them in later.

Pulse until the tomatoes are blended well with the pepper mixture. Serve immediately, or store in the fridge until ready to serve. I prefer it right out of the processor. Salsa will keep in the fridge for about a week....that is, IF there are is any leftover.