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SALSA

Posted by Dina-Marie Oswald on

Our family loves chips and salsa. In fact, during the summer when it is hot and our appetites are not very big, we sometimes have salsa and chips as a light supper! Otherwise, it is a welcome snack anytime!

When our garden produces tomatoes, homemade salsa is a great way to use them. If we have excess, I chop the tomatoes and freeze them. The following recipe works well with fresh, fresh frozen and even canned tomatoes.

Don’t have fresh cilantro? Don’t worry, you can use dried cilantro to make some great homemade salsa!

What about tomato paste? I rarely have it on hand so out of necessity, I left it out. Know what? The salsa still tasted great!

My family laughs at me sometimes because often, since I use what is in my pantry and am quick to improvise, there is only one or two ingredients of the original recipe! So,with that in mind, I encourage you to be creative and experiment with recipes on your own.

Without further ado, on to the recipe.

Salsa Ingredients

Salsa

prep 

total 

Ingredients

  • 2 - 28oz cans tomatoes
  • 1 - 6oz. can tomato paste
  • 1 Tbsp salt
  • 1tsp cumin
  • 1 large onion
  • 1 tsp black pepper
  • 2 jalapeno peppers - 4 if you like it spicy!
  • 1/2 bunch cilantro
  • 1/2 tsp garlic powder

    I buy all my real salt and spices from my affiliate partner, Starwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.

Instructions

  1. Cut jalepeno peppers in 1/2 and microwave for 40 seconds. Scrape seeds out of 1/2 the peppers.
  2. Blend 1 can tomatoes and cilantro.
  3. Blend all other ingredients and mix together.
  4. Adjust the amount of peppers you scrape the seeds out of to adjust the spiciness of the salsa.

Notes

Freeze the remainder of the cilantro bunch for future batches.