Salsa

Aubrey and I go through salsa like a baker goes through eggs. And when we go out to eat Mexican (which is pretty often), we go through several bowls of the salsa. I usually order a tossed salad with lettuce, onions, and tomatoes (with cheese on the side). For the dressing, I dump salsa on top. Mmmm. It makes for a good meal. I order this because I always tend to fill up on chips before my meal gets to the table.
This salsa is absolutely amazing. It definitely has some heat to it. If you have a sensitive tongue, you can adjust the jalapeno and/or cayenne pepper.
Oh, and this is perfect for the football season!

Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28-ounce) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tablespoons red wine vinegar
1 Tablespoon cumin
1/2 sweet yellow onion, coarsely chopped
1/4 teaspoon salt (we added significantly more, to taste)
1/2 teaspoon ground cayenne pepper
1/4 cup cilantro
Juice of one lime


Directions:
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don't overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Source: Annie's Eats