Ingredients:
- 28 ounce can diced tomatoes (mostly drained)
- 10 ounce can Rotel tomatoes & chiles (mostly drained)
- 1/4 cup diced red onion
- 1/8 cup diced green or red bell pepper
- 1 small jalapeno, diced
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon ground pepper
- pinch of cumin
Directions:
Well, this is easy. Combine all ingredients in a food processor and pulse 10 times, or until desired texture.
Source: This is very loosely adapted from a recipe from Pioneer Woman. I think I will call it my own, since there are many differences.
Notes: There are some optional ingredients here. I like my salsa hot, but if you don't, use less jalapeno, or at least remove the 
seeds when you chop it. You can also add cilantro and some lime if that appeals to you. To me, it doesn't add much, and is somehow more simply delicious without it. You can also add black beans or corn; whatever floats your boat, salsa-wise. Also, if you want your salsa to be more "restaurant like" (i.e. more runny) then leave in more juice from the canned tomatoes.
seeds when you chop it. You can also add cilantro and some lime if that appeals to you. To me, it doesn't add much, and is somehow more simply delicious without it. You can also add black beans or corn; whatever floats your boat, salsa-wise. Also, if you want your salsa to be more "restaurant like" (i.e. more runny) then leave in more juice from the canned tomatoes.Nutrition Info: This is almost entirely vegetables, so calorie count is negligible.
Cheers! If you make this on a late Spring afternoon, I think a Fat Tire would be appropriate accompaniment.
I already have a favorite salsa, but this one easily ties for first place! And it's good to remind one's self that it is nearly all veggies, so why not consume it as a dinner?!
ReplyDeleteP.S. I don't remember how I found this. Probably some mutual Ole friend on FB. Also, you should allow name/address commenting on here. :)