Salsa

Name: Salsa
Prep time: 24 h
Yield: 20
Cuisine: Mexican
Ingredients: 1 yellow onion; 1 bunch green onions, chopped; 4 Tbsp lemon juice; 2 Tbsp olive oil; 1/4 c salt; 7 can(s) diced tomatoes, undrained; 1 can(s) rotel tomatoes, undrained; 1/2 jar(s) trappey's jalapeno peppers with juice; 2 clove garlic, minced; 1 tsp dried cilantro

By Joyce Lowery
@jlowery55

My friend, Warren Ledger, gave me this recipe for salsa on the condition that if I ever gave it out, that I would give him the credit. I have made a few changes to fit the taste of my family, but the original idea was Warren's and I would never take the credit from him. Thank you, Warren, for a snack that my family loves.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

24 Hr

Method:

Food Processor

Ingredients

1

yellow onion
1 bunch

green onions, chopped
4 Tbsp

lemon juice
2 Tbsp

olive oil
1/4 c

salt
7 can(s)

diced tomatoes, undrained
1 can(s)

rotel tomatoes, undrained
1/2 jar(s)

trappey's jalapeno peppers with juice
2 clove

garlic, minced
1 tsp

dried cilantro
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How to Make Salsa

Step-by-Step

Chop the green onions into small pieces and put in the bottom of a glass jar.
Mix yellow onion, rotel tomatoes, jalapeno peppers and juice, garlic, salt, lemon juice, olive oil, and cilantro in a blender. Use chopping blade of blender, do not pulverize. Pour into gallon jar with green onions.
Puree remaining tomatoes in blender and add to the mixture in the glass jar.
Marinate at least 2 hours in the refrigerator before serving. It is better if it stays there overnight.

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