We love Tomato Salsa from Cyclone Anaya's Tex-Mex Kitchen. It tastes fresh and addictive, pairs well with tortilla chips. When driving to downtown feels like hassle, making salsa at home, helps with craving.

Gather all ingredients. Wash & chop culantro. Next, chop the rest of the ingredients - red onion, garlic, green Serrano and tomatoes - pic below.

First, add chopped red onion, garlic, green Serrano and culantro into the food processor. Pour a can of crushed Tomato, lime juice, sugar, salt and white pepper powder. Pulse these ingredients twice using food processor (pulse two times). Processing these ingredients first as they are more solid than tomatoes.

Note that we use food processor because it is better than blender as food processor is great for chopping or slicing and you still have texture. Blender, on the other hand, is best for creating smoother textures and puree. Next, add chopped tomatoes and pulse once or twice, not more so you will not end up with liquid paste or puree. See pic below for reference.

For tortilla chips, we use small corn tortillas. Cut into your preferred triangles. Deep fry them in small batches until crisp and golden. Alternatively, you can also bake them in the oven until crisp. Spread the tortillas in a single layer and spray them with oil before baking.