Homemade Salsa

Betty Graves

By
@ILUVSPICES

Homemade Salsa is so much better than the store bought of which I will not buy after trying this recipe. It taste so fresh. I do however take the membrane and the seeds out of the jalepeno pepper.


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Comments:

Serves:

6 cups

Prep:

15 Min

Method:

Food Processor

Ingredients

28 oz
can whole tomatoes (peeled) with juice
2, 10 oz
rotel (diced tomatoes with green chilies)
1/4 c
chopped onion
1 clove
garlic, minced
1
jalepeno quartered and sliced thin (i take the seeds and membrane out)
1/2 c
cilantro, fresh
1/2
juice of a fresh lime
1/4 tsp
salt
1/4 tsp
cumin
1/4 tsp
granulated sugar

Directions Step-By-Step

1
Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.
2
*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches
3
*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tag: Quick & Easy