Betsy Medina’s Salsa
Red and Green just in time for the Holidays!
1 large can diced tomatoes, not drained
1 bunch of cilantro (cut stems from bunch)
1 small white onion, quartered
2 – 3 jalapeno peppers (remove stems)
3 cloves of garlic
Salt to taste
Serve with corn tortilla chips
In a food processor: add onion, garlic, jalapenos, cilantro, and juice from lime, salt to taste. Process until sauce consistency, add tomatoes and process again for about 1 minute.
Note…this salsa is also good using fresh tomatoes but that’s not so easy here in the mid-west when they aren’t in season. However I find that it’s most consistent when using canned.
Here’s the skinny on jalapenos. I buy at least 3 jalapenos because sometimes the peppers are really hot and sometimes not hot at all. So if you want start with 1 jalapeno with seeds. Most of the heat is in the seed, so remove the seeds for less heat if desired. Once you’ve made your salsa and before you remove it from your food processor, taste test the salsa for your desired heat and add more if needed, and if it’s too hot add a small can of tomatoes to help dilute. In my opinion the taste of the jalapeno is what makes this salsa so good. If you don’t care for heat at all, you can remove all the seeds from the jalapeno.
The more you make this recipe the better it gets! Be prepared you and your guests will become salsa addicts!
Of course this salsa is GREAT all year!!!!
Enjoy!!! Betsy Medina