homemade salsa

Name: Homemade Salsa
Prep time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 28 ounce(s) can whole tomatoes (peeled) with juice; 2, 10 ounce(s) rotel (diced tomatoes with green chilies); 1/4 cup(s) chopped onion; 1 clove(s) garlic, minced; 1 - jalepeno quartered and sliced thin (i take the seeds and membrane out); 1/2 cup(s) cilantro, fresh; 1/2 - juice of a fresh lime; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) cumin; 1/4 teaspoon(s) granulated sugar

(1 RATING)

257 Pinches 1 Photo

Betty Graves

Germantown, TN

Updated on May 3, 2011

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.

Rate

prep time 15 Min

cook time

method Food Processor

yield 6 cups

Ingredients

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

How To Make homemade salsa

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.

Step 2

*Note 1: This makes a large quantity so use at least an 11-cup food processor, or work in batches
Step 3

*Note 2: If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.
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