Over the years, I've tried many types of salsa. With today's busy lifestyles, canned
salsa soon found a place on the grocery list. Each time I found a salsa I could live with, it
was eventually discontinued. Fresh salsa was fine, but always seemed to lack that 'oomph'
I was looking for.
This is a quick and inexpensive recipe for three pints of salsa, with just a bit left over for
tasting prior to chilling. No cooking, no sterilizing the glass jars, no fuss.
When you notice the recipe calls for canned tomatoes, don't balk. You'll be surprised!
Come on, try it! You can always adjust to taste. Too hot? Not hot enough? Not enough
Step 1: The recipe...
Time to gather the groceries:
* 1 - 28 ounce can of whole tomatoes
* 2 - 10 ounce cans of Original Rotel (Diced tomatoes and green chilies)
* 1/4 cup of chopped onion
* 1 clove minced garlic
* 1 whole Jalapeno
* 1/4 teaspoon sugar
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1/2 cup cilantro
* Juice of 1/2 a whole lime
This recipe is listed as I found it, thanks to Bree Drummond for sharing.
However, the first time I made it, I found the lime to be a bit strong, and not
enough garlic for my taste buds. Please feel free to adjust as you prefer.
Since canned tomatoes are used, this salsa can be made any time during the year,
provided you can find fresh cilantro. I am not a fan of dried cilantro, but I suppose in
a pinch, well. A very tough pinch.