Sunday, July 24, 2016

Fresh Salsa Recipe

Fresh Salsa Recipe


1   10 - 14.5 oz. can of diced tomatoes with green chilies
3 - 4   Roma tomatoes (or tomatoes of your choice)
1 - 2   medium onion(s)...We usually have yellow onions around but white or red would be tasty               too.
1/3 - 1/2   of a bunch of green onion
1/4 cup   chopped fresh cilantro
1/4 - 1/2 cup   sliced jalapenos, depending on how spicy you like your salsa (I used jarred jalapenos                       but you could use fresh ones, making sure to remove the stem, seeds and veins.)
1 Tbsp.   sea salt
2 Tbsp.   minced garlic

1. Pour the can of diced tomatoes into the blender.

2. Quarter the tomatoes and onions and add them to the blender along with all of the other fresh ingredients. I layer mine just a little.

3. Add the jalapenos, garlic and salt.

4. Blending speed will be up to you. Some people like their salsa chunkier and some like it soupier (That's a word, right?) I personally prefer mine a little chunkier so I use the pulse blending feature in order to have more control. I watch to make sure the veggies are getting pulled down into the blades. If they are not, I take the pitcher off the motor and give it a couple good shakes to mix the liquid and the veggies better and then pulse blend again until it is the consistency I like.

5. Now dip a chip in it and see what you think. Mmm. Good, right?

That is basically it. I pour mine directly into an airtight container. You can keep this salsa in the refrigerator for up to 4 days. Although, you may not have any left by then. (Insert wink here.)

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