Rufina's Homemade Salsa

When our daughter was in college she brought a girlfriend home with her for a visit. Rufina's family owned a Mexican restaurant and she taught us how to make the salsa they served to their patrons. It's become our favorite salsa and makes enough for a whole week of snacking.

3 28 oz. cans Italian plum tomatoes (I drain most of the juice from each can and save it in the freezer for marinara sauce)
1 clove garlic, minced
1 bunch cilantro, chopped
1 medium sweet onion, cut in quarters
1 jalapeno seeded and cut into quarters (use more if you like a hot, spicy, salsa)
2 tsp. kosher salt (or more to taste)
Juice of one lime

In a food processor, chop the tomatoes -- one can at a time so you have more control over the size of the chopped tomatoes. Pour into a large bowl.

Put onion and jalapeno in small saucepan and cover with water. Simmer until fork tender. Drain and chop fine, or add to tomatoes in food processor to chop.

Add remaining ingredients to chopped tomatoes in bowl and mix. Adjust seasonings to taste.

Refrigerate until ready to use.

Note: I chop the cilantro by hand rather than putting it in the food processor because it keeps the intense flavor of the herb.

This salsa is wonderful served with tortilla chips. I also like to have some on hand when I make a breakfast casserole or scrambled eggs for breakfast. Enjoy!