Makes 8 cups.
2 Large tomatoes, chopped
2, 398mL cans of Fire Roasted diced tomatoes
2 Jalapeños seeded and chopped
2 TBSP Fresh lime juice
4 Garlic cloves, minced
1 Large white or brown onion, chopped
11/2 tsp Salt
1/2 tsp Cayenne pepper
1/3 cup Fresh cilantro, chopped
Mix all ingredients in a large bowl and let chill in the fridge for 30 minutes before serving.
We like our salsa very fine (not chunky) and so we always put ours in the blender. This way it comes out nice and smooth and is easy to scoop with our chips.
Have fun with this salsa and serve with white and red corn chips.
PS: Here's where we link up.