Cantina Style Salsa

I’m kind of a brat when it comes to salsa. I grew up eating hole-in-the-wall restaurant style cantina salsa and all those premade grocery store shelf jars always tasted too sweet and processed. So now I just make my own. It goes great with my Carne Asada Tacos, tortilla chips and Green Chile Chicken Chimichangas!

• 4 lbs fresh Tomatoes; cored and chopped
• 1 large White Onion; chopped
• 2 small Jalapenos; cored and diced
• 4 Garlic Cloves; minced
• 1 teaspoon Garlic Powder
• ⅔ cup fresh Cilantro; chopped
• ½ cup fresh Lime Juice
• 1 teaspoon Lime Zest
• ½ teaspoon Ground Cumin
• 1 ½ teaspoons Salt
• ½ teaspoon White Sugar
• 1 ½ Tablespoons Oil

1. Add everything but the oil to a large bowl and toss.

2. Preheat large cast iron skillet or Dutch oven over medium-high heat. Add the oil and allow to get hot.
3. Meanwhile, use an immersion blender or, if you don’t have one, you can use an upright blender and blitz everything until it reaches your desired consistency.
4. Pour into the hot oil and allow to fry for 3-5 minutes before reducing the heat to low, covering and cooking for an additional 10 minutes. Taste and season accordingly.
5. Pour into sterilized mason jars if you’d like to process them for your pantry or you can store it in your fridge for up to 3 weeks.

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