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Hi,

Does anybody have experience making authentic Mexican salsa with canned tomatoes.  I'm wanting to compile a list of things that I can do with my pantry staples and I'm really hoping that I can find a good salsa recipe. 

Thanks!

Yes.  Copied from my pepperplate 

1 small (or 1/2 large) onion
1 clove garlic
2 jalapenos, seeded (seeds added according to spicy level preference)
1 small bunch cilantro
1/4 teaspoon salt
1/4 teaspoon sugar
1 lime - juice & zest
1 28-oz can whole tomatoes

INSTRUCTIONS
1. Roughly chop the onion, cilantro, jalapenos, and garlic.
2. Add to food processor with lime juice and zest, salt, and sugar.
3. Pulse until all ingredients are finely chopped.
4. Add tomatoes, reserving juice.
5. Pulse 5-10 times, until a smooth consistency (but not TOO smooth!)
6. If too thick, add a little bit of the reserved tomato juice until the desired thickness.

NOTES
This is best when chilled overnight in the fridge before serving. Store in a couple of mason jars, and use within a week.

I use the same recipe as posted above but I like to use canned "diced" tomatoes and stir them into the last 6 ingredients that I've processed 1st.

I like the texture of the diced tomatoes as it's too easy to over blend the whole cannned tomatoes into sauce.

But the most important thing is to try and make this a few hours ahead of time in order for the flavors to meld.

If you have to do this last minute try using a teaspoon of onion powder and a 1/2 tsp of garlic powder as well.

Thanks to both of you, Rinshin and Azalea!

Anita