We love salsa...all kinds of salsa! I make my own, trying out new versions each time. We enjoy salsa on burritos, enchiladas, and our favortite way; just with tortilla chips.
Easy Salsa
1 can (28 ounce) whole tomatoes with juice (I use the "no salt added" tomatoes)
2 cans (10 ounce) Rotel ( diced tomatoes and chilies) You can use mild, original, or one of each.
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, cut and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
1/2 whole lime (just the juice)
Combine the whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor.
Pulse until you get the desired consistency. I pulse about 10 or so times. Test seasoning, and adjust if needed.
Refrigerate salsa for an hour or more before serving. Serve with tortilla chips.
Easy Salsa
1 can (28 ounce) whole tomatoes with juice (I use the "no salt added" tomatoes)
2 cans (10 ounce) Rotel ( diced tomatoes and chilies) You can use mild, original, or one of each.
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, cut and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro
1/2 whole lime (just the juice)
Combine the whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor.
Pulse until you get the desired consistency. I pulse about 10 or so times. Test seasoning, and adjust if needed.
Refrigerate salsa for an hour or more before serving. Serve with tortilla chips.
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