Delicioso!
Authentic Mexican Salsa
www.whispersofthyme.blogspot.com
Ingredients:
6 to 8 Ripe Roma Tomatoes
1/2 Fresh Jalapeno Pepper, or to taste
1/2 Fresh Serrano Pepper*, or to taste
1 Clove of Garlic
1 to 2 teaspoons Lime Juice
1 to 2 Tablespoons canned Tomato Sauce, optional
Directions:
Add all to blender and puree. If you like chunks of tomato, add in additional diced tomatoes after blending.
Store salsa in refrigerator; it will last up to 3 days.
*Serrano peppers are hotter than jalapenos.
The Pioneer Woman
Easy and inexpensive, but the best feature of this salsa is the taste.
This recipe is from Ree at The Pioneer Woman, and it is simple and basic but also a good starting point for adding other items, such as corn or black beans.
Here's what you'll need:
Canned Whole Tomatoes, Ro-tel Brand Diced Tomatoes with Green Chilies, Lime Juice, Cilantro, Garlic, Onion, Jalapeno Pepper, Sugar, Salt, and Ground Cumin
Place all ingredients in the food processor. Pulse until desired consistency. Since I like my salsa thin, I did about 20 pulses. I told you it was easy!
It made approximately 32 ounces of salsa...16 ounces to store...
16 ounces to dip!
If you like salsa, please try this recipe. You can adjust the amount of seasonings to your taste.
My only changes to her recipe...
I doubled the amount of garlic, salt, sugar, and cumin.
Store in fridge.
RECIPE: Restaurant Style Salsa
