Homemade salsa is one of the easiest appetizers to make. You can do it in advance and pull it out in seconds. I recommend making it the day before you want to eat it for best results. It also will stay in your fridge for a while in an air tight jar. So many people ask me for this recipe. Your friends will too.

Ingredients:

• 1 large can San Marzano whole peeled tomatoes (pictured below)
• Half of a white onion, quartered (has to be white, can’t substitute here)
• 1 jalapeño, seeds removed
• Bunch of fresh cilantro
• Salt and fresh cracked pepper
• Dash of cayenne pepper for extra heat

Note: the type of tomatoes you use will affect the outcome of this salsa. I recently tried a different brand and the taste was way off. You can get the ones in the picture below a lot of places including Whole Foods. I use them for my Italian sauces too. This is KEY to good salsa.

Instructions

Pour the ingredients into a blender. Pulse until desired texture. I like mine a little chunky so you can see all the ingredients in it.

Put it in a jar and refrigerate for 2 hours. It won’t taste good until the flavors have a chance to merry for at least an hour. Serve with chips and you’re done!