You can get the full recipe here: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/
I doubled mine because there are 30 people coming to this potluck and I didn't want to run out. Not that there aren't going to be 4 things of queso (I swear no one was reading my email of who was already signed up to bring what). I also did not use the Jalapeno. I was somewhat timid about cutting one and James ran off to the gym while I was doing this (he's the designated chef around here) so instead I used a can of Rotel w/Habanero's. Its not lacking in the spicy-ness.
Here's the finished product:
There are some benefits to making your own salsa. Cost is not one of them. I spent $10 on ingredients for a double batch, about the same price I would have paid for either a giant bottle of salsa at Costco or a couple of Jars at the grocery store. However, I'm super picky about my salsa. This is how I like it; runny! This is more of the consistency of a restaurant salsa than the super chunky stuff you get in the bottles. Also I can control the spicy-ness, or how much onion is in it *yuck*. Overall I like the taste. I think its missing a little something, maybe I should have put more cilantro? or Lime? Or sugar/salt? I just don't know. But I will probably keep making this and tinkering with it, until I get it just right.
Next up: Olive Oil Cakes with Lemon and Thyme. Sounds yummy.