
Homemade Salsa
28oz can crushed tomatoes
1 small/medium white onion, diced (I try to make the chunks small)
1-2 small serrano peppers, deseeded and minced (these things are STOUT. After you cut them up, anything you touch will burn like fire. Consider yourself forewarned)
3/4-1 whole bushel of cilantro, chopped fine
lime juice, to taste
1/8 tsp black pepper
1/4 tsp garlic powder
1 can of rotel (I use mild)
1 tsp salt
cumin and coriander seed to taste.
*Sometimes I add garlic salt if I think it needs more salt.
Combine all ingredients, refrigerating for at least 2 hours before eating (I like to refrigerate overnight).
Also... On The Border Cantina Thins. They are like restaurant tortilla chips. You can even put them in the oven for a few minutes before serving, and you've got restaurant quality chips and salsa.