Salsa

I love chips and salsa. Who doesn't? In an effort to try and get some of that freshness that salsa always seems to have in the restaurants, I decided to try making my own and it's become a regular in our home. It's super quick to make, and it's pretty easy to keep the ingredients on hand. I will warn you that the quality of tomatoes you use makes a difference in the flavor. I tried to get away with buying the value brand and we could definitely tell the difference. Now I just watch for when the better brands are on sale and stock up. I make this in the blender, but I'm sure a food processor would work well (we just don't have one). I would rank this as medium in spiciness but you could certainly make it more mild by leaving out the tabasco or add some jalapenos to make it hotter.  Fresh cilantro makes it better too, I just don't always have it on hand.

1 can diced tomatoes (14 oz)
1 can Rotel (or any brand tomatoes with green chiles)
1 tsp honey
1/2 tsp salt
1/2 heaping tsp dried cilantro
1/4 tsp cumin
1 tsp lime juice
1 tsp onion powder
1 tsp minced garlic
few splashes of tabasco

Blend briefly to mix well, but don't over blend or it will liquefy too much. *Gluten free dieters: make sure your spices do not contain gluten.