Mama Becky's Best Salsa

As a Texan who adores Mexican food, I have been practicing making the "perfect salsa" for many years and I think this is about as close as it comes, at least for my taste. People love it, as it has great depth of flavor (from so many ingredients) and is a nice balance of fresh ingredients alongside the richness of the canned fire roasted tomatoes. It makes more than a quart, and can be frozen in small containers with good results.

There are a lot of ingredients so you may want to take this recipe to grocery store and produce aisle with you. But the results will be worth it!

Mama Becky's Best Salsa

1 28 oz can organic crushed fire roasted tomatoes, divided in half

Into a food processor or blender put:

1/2 red onion

1 fresh tomato, quartered

2 garlic cloves

3 tomatillos or one large green tomato

1 small can green chilies or 2 roasted hatch chilis

handful cilantro (if you like it)

2 large fresh jalepanos, seeded (1 if you prefer milder)

2 chipolte peppers in adobe sauce (1 if you prefer milder)

(You can find these small cans of chipoltes-in-adobe-sauce in most grocery stores now, on the Mexican food aisle)

2 T. white vinegar

2 t. sugar

sea salt to taste

1/2 fresh lime, squeezed

Process until mixtures has the consistency you like for salsa. Then stir in the rest of the crushed tomatoes which will give it a nice chunky texture.

Grab a bag of chips, and enjoy!