While we were living in SoCal, I introduced Daniel to the wonderful world of Baja Mexican food. It was love at first bite. And now I’m living with the harshest of critics when it comes to salsa, guacamole and chicken tacos. This recipe was concocted in Texas, for Daniel – who can’t imagine a world without chips + salsa.

Megan’s Texas Salsa

28 oz. Can Diced Tomatoes

1/2 t. Chopped Garlic

1 t. red pepper flakes

1/2 t. salt

2 t. white wine vinegar

1/2 c. chopped cilantro (more. if desired… And Daniel always does)

2-3 jalepenos, chopped and seeded

Blend all ingredients in food processor or blender to desired consistency.

Note: This makes a pretty large batch but it definitely lasts in the refrigerator for a few weeks (in fact, it’s definitely tastier after it sits for 6-12 hours).