This homemade salsa tomato dip is prepared with chopped tomatoes chili peppers, red onion, cilantro, and lime. It is best combined with tortilla chips and other crisps.
1 can of Tante's chopped tomatoes
1/2 medium red onion
2 serrano or 1 jalapeno pepper, stems, ribs, and seeds removed
Juice of 1 lime
1/2 cup chopped cilantro
Kosher salt and freshly ground black pepper to taste
1 pinch dried oregano and ground cumin to taste
Roughly chop the chili peppers, and onions. Be careful while handling the chili peppers.
Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to puree. If you don't have a food processor, you can finely dice by hand.
Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more Tante's chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin.
If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, or pinto or black beans. The salsa will keep refrigerated for up to 5 days.
