For lots of people, ketchup is the king of the condiments, but in our casita it’s all about the homemade salsa. We’re talking red, saucy goodness laced with fresh cilantro, sweet onion, and pickled jalapenos. We heap it on our eggs, toss it on tacos, scoop it on veggies and simmer it in sauces. And best of all, we dip our crunchy tortilla chips into bottomless bowls of my border style salsa.

When I left my El Paso home, one of the things I missed most was the great Mexican food always accented with variations of green and red salsas. For a taste of home, I came up with my own salsa recipe with a mix of ingredients that I’ve been able to find no matter where my heart has traveled.

It takes just 10 minutes to make.

Here goes:

1 can (28 ounce) plum tomatoes, reserve liquid

1 large sweet onion, coarsely chopped

2-3 pickled jalapenos, coarsely chopped

1 cup fresh cilantro (no stems), coarsely chopped

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp.dried oregano

In food processor or blender, combine reserved tomato liquid, onion, cilantro and jalapenos. Pulse several times. Add tomatoes, garlic, salt and oregano. Pulse to desire consistency. If you like it hot, add another jalapeno.

Keeps for 7-10 days in the fridge.