So, I make my own. I've got a good recipe that's easy with few ingredients (some of you may know it). Jon is not a picky salsa eater, but his one complaint was the consistency. He likes salsa that stays on the chip, and my blender was creating a thin puree of the oh-so-lovely salsa.
Enter: the food processor! When I requested a food processor for Christmas, it was for two reasons. One, because I can't seem to chop onions without also chopping myself, and two, because I figured it was a way to get a thicker salsa. And I was right!
Let me segue for a moment and also say I'm in constant pursuit of better salsa. This combined with the fact that the key ingredient of my normal salsa--Trappy's Torrido Peppers--seems to have become persona non grata led me to try out a new recipe.
Here it is:
Put these ingredients into the processor with the chopper blade and chop on high:
1 bunch cilantro, gathered and tops cut off (maybe about 2C loosely packed?)
6 hot chili peppers (mine was Mezzetta brand)
2 green onions
3 Chili Cascabel (they're dried chipotle peppers--mine was Fiesta brand)
Then add these and chop on low:1 28 oz. can Hunt's whole tomatoes (some of the liquid poured off)
1 10 oz. can Rotel
Garlic, Salt and Cumin to taste
Mmmmm......a perfect salsa.... Look at it! Great color, wonderful taste (I love the cilantro!), and the chunky consistency Jon likes. I was worried that the cilantro wouldn't chop well in such a big processor, but it worked beautifully. And it added such a great flavor! The chipotle peppers add the darker color and a little more depth to the flavor as well.
So now go! Why are you still reading? Go get some cilantro, some yummy peppers, and a food processor! Go!
Oh, and then invite me over! I'll bring the chips!