Salsa- Last Minute
Source of Recipe
Last minute salsa
Recipe Introduction
This perfectly scoop-able Last Minute Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in 10 minutes (it takes me 5) . The best part is, you can add it to left over chicken, burgers, casseroles and viola you have the perfect left over dinner.
List of Ingredients
1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
2 cloves garlic, peeled
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
2 tablespoons fresh cilantro
Recipe
1.Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.
2.Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day.
3.Enjoy!
Heat or no heat
1. Salsa keeps fresh in the refrigerator for 3 to 4 days.
2. MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chilies
MEDIUM SALSA: Prepare as written
HOT SALSA: Use 2 jalapenos, veins and seeds included
3.The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.
|
|
member logon
