Restaurant Salsa

1 small onion, quartered
2 tablespoons chopped cilantro
1 (28 ounce) can diced tomatoes
1 tablespoon white vinegar
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin

In blender container, combine jalapeno peppers, onion, cilantro, and 1/2 of tomatoes.  Cover.  Blend well.  Add remaining ingredients.  Cover. Pulse until blended.
We eat a lot of salsa at our house, and it is not just because we live in New Mexico, it is because we love it!  This recipe is one of our favorites.  You can customize the heat in the salsa by adding the peppers to the blender at the end, tasting after every addition, until you arrive at the desired heat.

When the fresh tomatoes are looking a little on the not so tasty side, there is no need to fear; thanks to canned tomatoes you can have salsa any time of the year.  Our grocery store sells fresh jalapeno peppers all year long.  If you can't find fresh jalapenos in your store, you can substitute canned diced jalapenos.
           
Last Sunday the Passion Radio Network, where I have my "Fast Food Friday's" show and where I co-host an afternoon drive time show called, "Cross Connection" with my husband Stan, had Michael W. Smith in concert.

It was an incredible concert!  He not only played his new songs, but he also played some of my old favorite songs like, "Friends are Friends Forever".    

Michael W. Smith and his crew had dinner before the concert.  I prepared the above Restaurant Salsa recipe, my Mediterranean Salsa, and my Caramel Banana Trifle for them.  All three recipes were a big hit.


A special thank you to Melynda of Mom's Sunday Cafe, for posting my Pretzel Toffee recipe!  Please check out her fantastic blog, you will be happy you did!
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