On The Border Copycat Salsa

Be very careful not to run the blender for too long as the salsa should look red and fresh. If you run it for too long it will be brown and frothy. This can be tricky as we are talking about few seconds each time.

1/2 white onion, chopped
Juice of 1-2 limes
1 box canned tomatoes (minus some of the liquid)
12-15 branches fresh coriander
12 slices of canned jalapeño
1/2 tsp cumin powder
1/2 tsp dried red chili flakes
1 small clove garlic, crushed
Salt

Marinate the chopped white onion in the lime juice for approximately half an hour. If you don't have enough juice to cover all the onion, stir couple of times.

Put half of the tomatoes into a blender together with the onion. Try to get rid of most of the lime juice when you scoop the onions into the blender. Throw away the rest (or use in guacamole). Run the blender for few seconds until the tomatoes and onions are crushed. Chop the jalapeño and coriander coarsely and add them into the mix together with the cumin, red chili flakes, and garlic. Now add the rest of the tomatoes but try not to use all the liquid or it will get a bit too watery. Run the blender again for few seconds or just long enough to get it all chopped and mixed. Move to a bowl. At the end add the salt, stir and taste until you get the right amount of salt. It should be a little bit salty. It is best to let the salsa sit for half an hour before serving.

If you want a salsa that kicks your butt more than this one use 15 slices of jalapeño and 1 tsp red pepper flakes. If you want a milder variant reduce the red chili flakes and jalapeño down to maybe 1/4 tsp and 8 slices. Anything less than that doesn't count as salsa!