Today I’m sharing one of my favorite salsa recipes that makes a huge batch, but I love it that way. I usually make it on the weekend and then, have it all week to serve with tacos, chimichangas, or just as a yummy snack. When I made it last time, as you can see from the pics, I kept it pretty chunky. Originally, I had pureed it more, making it smoother, but really it’s all about preference.
Prep Time: 10 minutes
Cooking Time: 0 minutes
1 can of 28 oz. whole tomatoes with juice
2 cans of 10 oz. diced tomatoes with green chili peppers
1/2 chopped onion
1 clove minced garlic
1 seeded and chopped jalapeno
1 tsp. honey
1/2 tsp. salt
1/4 tsp. cumin
1 tbs of chopped cilantro
Juice of 1/2 fresh lime
1. Put all ingredients into a food processor or blender.
2. Pulse until you get desired consistency.
3. Try the salsa and adjust seasonings to your liking.
4. Refrigerate overnight and serve.
~Adapted from Serving Up Southern
- 1 can of 28 oz. whole tomatoes with juice
- 2 cans of 10 oz. diced tomatoes with green chili peppers
- ½ chopped onion
- 1 clove minced garlic
- 1 seeded and chopped jalapeno
- 1 tsp. honey
- ½ tsp. salt
- ¼ tsp. cumin
- 1 tbs of chopped cilantro
- Juice of ½ fresh lime
- Put all ingredients into a food processor or blender.
- Pulse until you get desired consistency.
- Try the salsa and adjust seasonings to your liking.
- Refrigerate overnight and serve.
Minus the honey, this is exactly how my mom makes her homemade salsa! That may be a great addition. (:
The little bit of honey takes the acidity of the tomatoes down a notch.
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We make our own guacamole but haven’t tried salsa yet!
That looks really delicious! I’ve only made my own salsa once, but this looks better 🙂 Pinning!
Oh yummy! Salsa is the best and sometimes it’s actually better homemade then at a restaurant. I will have to try this recipe!
I Love Salsa! I’ve never made it myself, this is definitely a recipe to try. It would be great as an appetizer for one of my hosted events. ?
Love salsa, love homemade even more!
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