1can15 oz. diced fire-roasted tomatoes, Muir Glen no salt added recommended
1can10 oz. Ro*Tel diced tomatoes and green chilies, no salt added
4-5clovegarlicroughly chopped (1 ½ Tbsp preminced)
1/2cuproughly chopped white onion
1/4cupdried or fresh cilantro leaves
1/2medium jalapeñoseeds and ribs removed, and roughly chopped
1poblano pepper or green pepper
1tablespoonlime juicemore if needed
1can8.75 oz. whole sweet corn no salt added (optional)
Drain the tomato juice from the can in a bowl and set aide.
In a food processor, pulse the garlic and chop it finely. Add the onion, poblano or green pepper, cilantro, jalapeño, and lime juice.
Process the mixture to desired consistency and no big chunks of onion or greens remain, scraping down the sides as necessary. Season to taste with additional lime juice or more pepper, if necessary.
Stir in the tomatoes by hand and add the set aside juice to desired level.
You can serve the salsa immediately or store it for later. This salsa can be kept in the refrigerator, covered, for about 10 days.
You can use just regular no salt added diced tomatoes, but I strongly recommend a no salt added fire roasted tomato. Your salsa won’t have the same outstanding flavor that makes it rock without it.Use whole jalapeno for more heat or leave ribs and seeds to really bring the heat.