Here is a recipe from my beautiful niece Cara:
Everyone has their own salsa preferences and this recipe happens to fulfill mine. I wouldn’t suggest it for someone who prefers really chunky salsa, but if you like cilantro and a more blended salsa, than this stuff is great. I love it and always end up eating a gallon of it in 2 days.
2 cans stewed Italian tomatoes
1 can stewed Mexican tomatoes
1 med. white onion
2 jalapenos
2 Tbs cilantro
2 Tbs lime juice
2 Tbs Italian seasoning
1 Tbs salt
1/4 tsp pepper
I use a chopper to dice everything up very small including the stewed tomatoes and then blend all the ingredients together. I take the seeds out of the jalapenos but it just depends on how spicy you like it. Refrigerate for at least few hours before serving.
2 Comments
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Jen
Cara,
This salsa sounds awesome. I love “easy”. We are going to try it tomorrow!
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hkgbl
The great thing about homemade salsa is that you can use it in so many other things. I use it as a starter for spaghetti and pizza sauces. I add it to crab and fish cakes, hummus, and chili. I garnish bean dishes with it. It’s incredibly versatile and I usually make a batch every week to have on hand for my planned menu.
