Mike's Authentic Mexican Salsa

• 2 large Tomatoes
• 1 1/2 large White Onions
• 1/2 large Purple Onion
• 4 clove Fresh Garlic
• 1 medium Bunch Cilantro leaves and stems
• 1/2 cup Celery with leaves
• 5 large Jalapenos seeds left in
• 1 can 10 oz ROTELL Tomatoes With Green Chilies
• 1 can 4 oz Hatch Green Chilies add fluid in can Or, 4 oz Fresh Hatch Chilies
• 1/2 Juiced Lime
• 2 tbsp Sugar or, to taste
• 1 tbsp Salt or, to taste
• 1 tsp Black Pepper or, to taste
• 1 tsp Ground Cumin
• 1/2 tsp Mexican Oregano
• 1 tsp Each: Garlic Powder & Onion Powder

1. Throw everything in a blender and blend to the consistency of your preference.
2. Know that there's not a lot of fluid in this specific Salsa recipe.
3. Slowly add fluids like broth or water to your preference.
4. Refrigerate straight from the blender or, you can cook this salsa in a pot on the stove until boiling - then simmer for only a few minutes.
5. Then refrigerate.
6. It's better to boil it tho.
7. If you decide your salsa is a bit too acidic tasting caused by tomatoes & jalapenos for your liking - add 1/4 teaspoon Baking Soda while your salsa is bubbling and mix well.
8. Repeat this step if you decide it's still too acidic for your liking.
9. Know that your salsa will foam up and discolor with this addition but, no worries - she'll settle right back down.
10. For a memorable contrast, add some additional fresh, fine chopped onions, jalapenos and cilantro to your salsa once it's fully cooled.
11. Serve with homemade, seasoned Tortilla Chips.
12. Or, serve over or, alongside most any primary Mexican dish you choose.
13. Enjoy!

tomatoes, white onions, purple onion, garlic, cilantro, celery, jalapenos seeds left, tomatoes, hatch, lime, sugar, salt, black pepper, ground cumin, oregano, garlic

Taken from cookpad.com/us/recipes/346914-mikes-authentic-mexican-salsa (may not work)