Several years ago before I had kids, I won a jar of home made salsa at work. It was delicious and I admit I ate the whole thing in one sitting. The salsa was on the sweet side, perfect for dipping and scooping with nacho chips. Ever since I’ve always wished I could find something similar but I haven’t been able to. Finally, I thought I’d try to make my own. I don’t can but I could make some to keep in the fridge, right? It was even easier than I thought it’d be! I checked out a couple recipes, combined and tweeked, and this is the result.
Ingredients
2 28 oz cans whole tomatoes
1 white onion chopped
1/2 jalapeño pepper chopped and de-seeded
1/2 cup white vinegar
4 tbsp brown sugar
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried basil
1 tsp salt (or to taste)
Directions
Strain whole tomatoes and discard juice. Place tomatoes in a pot and crush with your hands. Add in the rest of the ingredients. Bring to a boil and then turn down and simmer uncovered until the salsa is the desired thickness, about 1 1/2 to 2 1/2 hours.
Refrigerate and serve cold.
Enjoy with nacho chips or pita slices or tortillas.
