Quick and Easy Homemade Salsa (~ 3 cups)
Ingredients
2 14.5 oz cans diced tomatoes (or stewed if you like)
1/2 onion diced (larger size, I use vidalia or sweet if can't find the V's)
1 teaspoon minced garlic
1/2 lime juiced
1 tsp salt
1/4 cup canned mild green chiles
6 tbs fresh chopped cilantro (1/2 it if not into cilantro that much as we love it)
1 tsp chili powder
Spice Factor
Mild - 2 fresh diced Jalapeno's de-seeded and de-veined
Medium - 2 fresh diced Jalapeno's (leave the seeds/guts)
Hot - 4 fresh diced Jalapeno's (leave the seeds/guts)
NOTE: Jalapeno's can have widely varying heat factor. These are 2-3" peppers & this works well for my summer peppers. Once it gets cooler out mine get hotter! Heck, go for it and follow the recipe.
Directions
Strain the canned tomatoes if you don't want runny salsa and toss it all in your blender on a low speed. Once it all starts spinning (may need to stop/stir) go for about 15-30 seconds or until you like the consistency. Toss it in a container and refrigerate for at least 2 hrs to let the flavors blend (I prefer 24 hrs). Enjoy and/or adjust to your tastes. Takes about 10 minutes.
I usually 1/2 it and make a mild/medium for the wife and hot for me. If one is too much/little of something just add whatever and spin it a bit more.
Ingredients
2 14.5 oz cans diced tomatoes (or stewed if you like)
1/2 onion diced (larger size, I use vidalia or sweet if can't find the V's)
1 teaspoon minced garlic
1/2 lime juiced
1 tsp salt
1/4 cup canned mild green chiles
6 tbs fresh chopped cilantro (1/2 it if not into cilantro that much as we love it)
1 tsp chili powder
Spice Factor
Mild - 2 fresh diced Jalapeno's de-seeded and de-veined
Medium - 2 fresh diced Jalapeno's (leave the seeds/guts)
Hot - 4 fresh diced Jalapeno's (leave the seeds/guts)
NOTE: Jalapeno's can have widely varying heat factor. These are 2-3" peppers & this works well for my summer peppers. Once it gets cooler out mine get hotter! Heck, go for it and follow the recipe.
Directions
Strain the canned tomatoes if you don't want runny salsa and toss it all in your blender on a low speed. Once it all starts spinning (may need to stop/stir) go for about 15-30 seconds or until you like the consistency. Toss it in a container and refrigerate for at least 2 hrs to let the flavors blend (I prefer 24 hrs). Enjoy and/or adjust to your tastes. Takes about 10 minutes.
I usually 1/2 it and make a mild/medium for the wife and hot for me. If one is too much/little of something just add whatever and spin it a bit more.