Fresh and Easy Homemade Salsa
This salsa tastes like what you can get at a Mexican Restaurant. It is so good and so fresh. I am asked for this recipe ALL the time!
The recipe makes 3 times what you get in an average jar of store bought salsa- so on top of being easy and fresher, it saves money.
I never buy store bought salsa anymore because I can throw this together in under 5 minutes!
Ditch the preservatives that give store bought salsa that over processed funky taste.
For added fun and cheapness I use the onions and jalapenos I grow in my garden. If I can ever get cilantro to grow well for me I will be using that too! Mid summer you can bet I will be roasting some of my own tomatoes as well!
Jalapenos keep well frozen so don’t let those go to waste if you grow them.
Homemade Restaurant Style Salsa
Fresh- Cheap- Fast- EASY
2 cans 14.5 ounces Fire Roasted Tomatoes
2 or 3 Jalapeno peppers seeds removed
1 bunch of Cilantro
1 or 2 cloves garlic chopped
1 Mexican onion (green onion with a rounded bulb end) Use the white part and the thick light green part. Stop before the hollow dark green part.
lime juice and salt to taste. I love lime so I use a lot of lime juice.
Place chopped onion and garlic in a food processor. Add the washed tops of the cilantro bunch and the jalapenos. Finally, add the two cans of diced tomatoes. Use the processor on pulse mode to leave the salsa chunky or puree until it is a smooth texture with green flakes.
If you are using jalapeños stored and frozen from your garden feel free to add them frozen.
Once the salsa is the texture you would like stir in your lime juice and salt until it tastes just the way you like.
Serve with chips
Marinate meat in the salsa before grilling
use over chicken in a crockpot with sour cream for 4 hours. Shred chicken and serve in tortillas for a fix it and forget it meal.
Use to garnish any Mexican dish you are serving tacos, enchiladas, salads, burritos, nachos…
My personal favorite though is to dice up ripe avocado and place it in a dish. Then pour enough of the salsa over it to fill in all of the cracks and spaces but still let the avocado show through. Serve with chips as a side or appetizer. The scooped out spicy and creamy mixture is irresistible.
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