Since I am pretty much out of my home canned salsa, I have been looking for recipes to make fresh. This is a great recipe and makes quite a bit. I used it in my crockpot fajita recipe and just to eat on chips or in guacamole. Jenna thought it was better than the restaurant!
2 large Roma tomatoes, coarsely chopped
2 14.5 ounce cans diced tomatoes (Mexican style)
2 jalapenos, seeded and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon cumin, to taste
4 cloves garlic, minced
1 large vidalia onion, coarsely chopped
1/4 teaspoon salt, to taste
1/3 cup cilantro, coarsely chopped
1/2 teaspoon cayenne, to taste
Combine all ingredients in a food processor or blender. Pulse until blended.