Delicious "drink Me" Salsa

Name: Delicious "drink Me" Salsa
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 1 yellow onion, diced into 1-inch pieces; 2 large garlic cloves, peeled; 1 jalapeno pepper, halved; 1/4 bunch fresh cilantro (or more, depending on how much you like cilantro); 2 large tomatoes, diced into 1-inch pieces; 21 ounces diced tomatoes, drained of excess juice; 1/2 tablespoon salt

Submitted by melewen

"I received this basic recipe from a friend but modified it after many, many.. many batches! My friends will literally pour this into a wine glass and drink it, and they constantly beg me to make it! It's not sweet like many salsas, and has a good oniony base, which is what I think makes it so good!"

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Ready In:: 1hr 15mins
Ingredients:: 7
Serves:: 10

ingredients

1 yellow onion, diced into 1-inch pieces
2 large garlic cloves, peeled
1 jalapeno pepper, halved
¹⁄₄ bunch fresh cilantro (or more, depending on how much you like cilantro)
2 large tomatoes, diced into 1-inch pieces
21 ounces diced tomatoes, drained of excess juice
¹⁄₂ tablespoon salt

directions

In a food processor, process garlic, peppers, and cilantro until very fine.
Add in the onions and process until very small pieces, but not so small as to be like a paste.
Transfer mixture to a large bowl.
Add in fresh tomatoes and canned tomatoes, then blend with an immersion blender until it becomes the consistency you prefer.
Add in salt, mix well, and refrigerate for at least one hour before eating, in order to let the flavors blend.

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RECIPE SUBMITTED BY

melewen

tuscaloosa, AL

I’m a twentysomething living in Memphis, TN committed to the idea that we’ve lost the art of living. I am the Stylist Quo. This is my answer to the lost art of dining, entertaining, and day-to-day living. This is my idea of how to bring style into every crevice of your life. You can put  style in everything (and not go broke doing it).  Like most modern food-lovers, my interests span a range of ethnicities, and my love for Indian, Thai, French, Mexican, Japanese cuisines is reflected in my recipes and fascinations. I don't see why we can't have butter chicken tacos in naan-inspired tortillas, or tostada-inspired crispy crêpes topped with duck confit, or pork belly breakfast tacos. Blasphemy or genius? I'll let you decide.  I anticipate auditioning for MasterChef and hate being unprepared. I'm working my way through a laundry list of insecurities, requisite techniques, and foreign ingredients stolen from the seasons of Chopped. If it hasn't been on Chopped, what is the likelihood it'll show up on a show for, well, amateurs?

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