Homemade Salsa

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Homemade Salsa

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.

Printable Recipe Card

About Homemade Salsa

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




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