I know, it’s summer and we should be all about fresh tomatoes (and corn of course). That said, when it comes to salsa, you can really never have enough. So, when there is a quick, easy and cheap way to make a boatload of salsa yourself, bring on the can opener. (For further proof of canned tomato greatness, see Funitella Bruschetta.)

No need to belabor the intro here. I love a chunky fresh salsa with all kinds or weirdness in it: beans, corn, mango, etc. I also love a straight up tomato salsa with fresh jalapeno, lime and cilantro. This is that salsa, AKA Pioneer Woman’s Restaurant Salsa (she even gives you a video in case pushing buttons is a challenge). It makes a TON, so get a few jars ready, fire up your food processor and be ready for the weekend.

Coming up next: The third of three must-have condiments. Get a playlist and a sharp knife and prepare for some chopping. I promise it’s worth it!

Quick, Easy, Cheap Salsa

Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice 
1/2 cup fresh cilantro leaves (or more to taste)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane (2 is perfectly reasonable)
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Method

This is a very large batch. you’re totally safe with a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

• Combine the cilantro, onions, garlic and jalapeno in a blender or food processor and pulse a few times to get them in the same zone size wise, not too pulverized. (If you do this step you can be a little lazier with your chopping). Add the diced tomatoes, whole tomatoes, cumin, salt, sugar and lime juice.
• Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. 
• Refrigerate the salsa for at least an hour before serving.

Bringing it:

Divide the batch into as many jars as you like and you are ready to take your show on the road. This is NOT shelf stable, so keep it in the fridge.