Salsa
Course: Appetizer, MexicanDifficulty: EasyServings
16-20
servingsPrep time
10
minutesTotal time
10
minutesThis salsa is a family favorite! Every summer, I bottle tomatoes and use them year-round. We love to use them to make this quick and flavorful salsa. The cilantro, onion, and jalapeño add a bright, fresh taste that makes it irresistible. The blended texture is perfect for anyone who doesn’t love chunky salsa. It’s easy to make and tastes garden fresh!
Ingredients
2 quarts homemade canned whole tomatoes or 28 oz whole peeled tomatoes
1 large onion, quartered
1/2 bunch cilantro
1 jalapeno, seeded
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
- Pour about 1/3 of the liquid out of the homemade canned tomatoes, then pour the tomatoes into a blender. If using store bought tomatoes, pour the entire can of tomatoes into the blender.
- Peel and quarter the onion and place it in the blender.
- Wash 1/2 bunch cilantro and put in blender.
- Wash, then slice a jalapeno in half. Take the seeds out, then place jalapeno in the blender.
- Add salt and pepper.
- Blend for about 15-30 seconds. Taste, then add more salt if needed. Enjoy!
Notes
- Note: My tomatoes are bottled with 1/8 cup lemon juice (for the acidity) 1 teaspoon sugar, and 1 teaspoon of salt. Because of this, I don’t need to add very much salt to the salsa. Store-bought tomatoes might have enough salt, so I would blend the salsa first before adding any salt, then add salt to taste. Also, you could try adding 1 teaspoon sugar and a few drops of lemon juice if using store-bought tomatoes.
- If you like it more spicy, add more jalapeno.
