Super Bowl Appetizers

– 56 ounces (2 cans) whole, peeled tomatoes drained (I prefer San Marzanos) – ▢1 cup fresh cilantro leaves rough chopped – ▢½ medium white onion rough chopped – ▢2 jalapeno peppers seeds stem & membranes removed – ▢1 clove garlic skin removed – ▢1½ teaspoons kosher salt or coarse sea salt if using table salt use ½ teaspoon – ▢Juice from 2½ limes – ▢¾ teaspoon ground cumin

Ingredients

 Put all the ingredients in a blender or food processor. Pulse the ingredients until they're the consistency you want. About 12-18 pulses should be good.

Taste it and add more salt or other seasonings if needed.

Put the salsa in a container with a lid and keep it in the fridge.

It's best to let it sit in the fridge for at least an hour before eating. It'll taste even better if you leave it for 24 hours.

You can keep the salsa in the fridge for up to a week.

It's best to let it sit in the fridge for at least an hour before eating. It'll taste even better if you leave it for 24 hours.