Time for Salsa

Last week, I had these grand plans to make homemade nachos starting with making some corn chips, refried beans, salsa, guacamole, and yum!  Well, I made the salsa and that is as far as that dinner ever made it.  But now I am enjoying the salsa, and for whatever reason, this salsa is amazing with eggs.  Fried eggs, scrambled eggs, all delicious.  I actually used it on a Mexican Pizza and it was divine.

Salsa
6 roma tomatoes
1 jalapeno
1/2 red onion
3 cloves of garlic
2 T. lime juice
1 T. chilies in adobo sauce (I have some pureed in the freezer)
2 T. Cholula
1/2 c. cilantro
Salt to taste (it takes a lot)

Throw all ingredients in a food processor and pulse until it reaches the desired consistency.  I removed the seeds from my jalapeno just to take some of the heat out.  I then proceeded to taste the salsa using the same spoon and burned my lips off.  I suggest putting the seed-removing jalapeno spoon out of reach.

I love the freshness that comes with homemade salsa.  It has been so nice to snack on throughout the week.  The only issue is it makes quite a bit and without a huge batch of nachos, it has been hard to get through it all before it goes bad.  I would suggest cutting the recipe in half if it's just for snacks.  And it can also be adapted to your taste.  Like really spicy?  Add some more chilies and another jalapeno.  Not spicy?  Leave it all out.