Easy Restaurant-Style Blender Salsa
"The best part of this salsa is how fast, easy, and goofproof it is. Add all the ingredients to your blender or food processor, blend, and you're done in under two minutes. Stop, taste-test, and tweak based on your own personal preferences. After you've blended it and gotten it just right, feel free to stir in a handful of black beans or corn. The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it's so much better the second and third day. Over time the flavors really marry and mellow. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others...."
INGREDIENTS
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one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)
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1 small yellow onion, peeled and roughly chopped
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1 or 2 jalepeno peppers, de-stemmed and roughly chopped (I prefer 2; remove seeds to greatly reduce heat level)
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3 cloves garlic, peeled and finely chopped
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1 1/2 teaspoons ground cumin, or to taste
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1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)
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1/4 to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)
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1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)
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about 3 tablespoons lime juice
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about 3/4 cup corn, optional
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about 3/4 cup canned black beans, drained and rinsed, optional
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corn chips, for serving
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