Traditional Mexican Salsa

I like this salsa because it is made in the blender, making it super easy and a fun texture.

This one's for you, Meg!

4 fresh tomatoes

1 yellow onion

2 garlic cloves

2 cups canned tomatoes, drained

1 c fresh cilantro

1 tsp cumin

1 tsp chili powder

1/2 tsp cayenne pepper (red pepper)

1 tsp salt

4 Tb lime juice

Process all ingredients in your blender on low until your desired consistency. Makes about 1 quart.

A few tips:
1. This recipe tends to turn out really juicy, almost runny, if you don't make sure to get as much liquid out of the diced tomatoes as you can.
2. I also suggest de-seeding the tomatoes to reduce the liquid content even further. (I slice the tomatoes in half and squeeze out the really wet stuff before chopping them up.)
3. If you want your onions chopped smaller than the rest of it, I throw about half the tomatoes in with the onions and cilantro and pulse a few times, and then add the rest of the ingredients. That way you can avoid large onion chunks without completely pureeing the rest of the tomatoes!

4. This also makes an excellent sauce for mexican dishes (the word 'salsa' actually means 'sauce' in Spanish!) Heat and pour over rice, beans, chicken, or whatever you want!