|32||oz||can of diced tomatoes|
|1||large yellow onion, diced|
- Remove seeds from jalapeño and chop it finely. Cut the bunch of cilantro in half, roughly separating the stalks from the leaves, and chop both separately.
- Add tomatoes, onions, cilantro stalks, jalapeño, salt, and pepper to a pot. Simmer for 30 minutes, stirring occasionally.
- Turn off heat. After salsa has cooled a bit (15-20 minutes) but is still slightly warm, stir in the chopped cilantro leaves. Store in the fridge.
This salsa was a staple in our house growing up—for a while my mom used to make a batch ever week. My mom often used pickled jalapeños for this recipe, which always worked great. But you can use any fresh chiles instead. This recipe only takes a few minutes to throw together, but produces salsa thats better than what you can buy in the store.