I haven't bought jarred salsa in several years, not since I tried a quick homemade version that my sister-in-law made (she got the recipe from a neighbor). I now make it once every few weeks and it couldn't be simpler: To a blender or food processor, add 1 can (28 ounces) whole peeled tomatoes, 1 jalapeño (seeded if desired), 1 small onion, a handful of fresh cilantro, and 1 tablespoon each red-wine vinegar and vegetable oil and blend to desired consistency. I add a few cloves raw garlic (or use roasted if you want like less garlicky heat). Hate cilantro? Add parsley instead. I think I am going to try my next batch with fire-roasted tomatoes.
May 5, 2010
quick homemade salsaPosted by Kellee Miller
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.