I'm a self-admited salsa snob, turning my nose up at jarred salsa, and even the fresh pico de gallo than many grocery stores seem to carry these days.
I learned this recipe several years ago from Cousin Molly - and promptly forgot it for a good half-year before resurrecting it, and making it regularly ever since.
To get started you'll need a few ingredients. You probably already have most of these in your kitchen:
Tomatoes (any kind of canned or fresh will do), salt, pepper, cumin, lime juice, pickled jalapeno slices, onion and lots of fresh cilantro.
Drop your ingredients in your blender or food processor.
I just used one of these cans of diced tomatoes. I usually use whole tomatoes, plus whatever fresh tomatoes we have in the fridge, but it is all going to be blended, so it doesn't make that much of a difference.
I chopped off a quarter of an onion and plopped it in with the other ingredients.
Look at that smoky cumin! You can make any dish Mexican by adding cumin - probably one of my favorite seasonings.
After pulsing the mixture for a minute or so, you should have a wonderfully fresh and fragrant salsa. I spend a few minutes after the first pulse adjusting the seasoning - adding more lime and cilantro, or whatever the case may be.
I use a little of the juice from the jalapeno jar to add a zing to the salsa as well. The beauty of this recipe (who am I kidding, this isn't really a recipe) is that you don't have to measure anything, and can add whatever you like.
Want to throw some corn or black beans in? Want to use green tomatoes? Don't like cilantro (pity on you)?
Sometime I'll have to tell you about the chicken tacos we made the same night I photographed my salsa technique. Lets just say it rhymes with palmonella.