I am quite possibly ruining my go-to pitch-in item by sharing today’s post. But it’s been asked of me more than a time or two to share the salsa recipe my Mom handed down to me and I have faithfully made in my ridiculously oversized food processor since receiving it for my birthday last year. So today I’m going to do just that. Trust me, you’ll never by the kind in a jar again. Fresh salsa is truly in a league of it’s own.
Without further ado…
– 1 large can of whole tomatoes, with juice (32 oz)
– 1 medium can of stewed tomatoes (rotel will also work)
– 1 onion
– 2-3 jalapenos (fresh or jar – I keep a jar in the fridge) Note: I use more than the recipe calls for because I have acquired a love of jalapenos but so far my salsa hasn’t been to spicy for any recipients.
– Fresh cilantro (don’t cheat – really buy it fresh) about a half a cup Note: again, I use more.
– Salt (to taste)
– Pepper (1/2 teaspoon)
– Garlic (1/2 teaspoon)
Thought’s from the queen salsa B: I don’t measure anything. I pour, douse, pinch, and taste until I get the flavor I want. But as usual, I started by making it by the book once or twice and the evolved from there. It’s better day two. So, if you’re making it for something, make it the night before and let it marinate. After this, it will last a week to ten days. Don’t make my biggest mistake to date and chop your hand open with your food processor. That probably goes without saying but I’ve had the battle wound for a solid year now.
Use it wisely and often.