Uncle John's Salsa

This salsa was a staple in our house growing up—for a while my mom used to make a batch every week.

Ingredients

32	oz	can of diced tomatoes
1		large yellow onion, diced
1	bunch	cilantro
1	Tbsp	salt
1	Tbsp	black pepper
1		jalapeño

Method

1. 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.
2. Add tomatoes, onions, cilantro stalks, jalapeño, salt, and pepper to a pot. Simmer for 30 minutes, stirring occasionally.
3. 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.

Notes

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 that’s better than what you can buy in the store.