Hope's Fresh Salsa

"Easiest, freshest and tastiest salsa ever!"
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Jessica K photo by Jessica K
photo by Rita1652 photo by Rita1652
Ready In:
15mins
Ingredients:
5
Serves:
25
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ingredients

  • 1 quart canned tomato, undrained
  • 1 medium onion, any color
  • 2 -4 jalapenos, to taste
  • 1 bunch cilantro, washed and dried
  • 12 teaspoon salt, helps to preserve it too
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directions

  • Gather cilantro like a flower bouquet with stems in your hand and leaves at the top.
  • Just below where leaves begin cut stems off and discard or save for another use.
  • Carefully cut jalapenos in half lengthwise and remove seeds for a less spicy salsa. Leave in if you like it spicier. (Note: if you are not a Texan- or even if you are- you may want to wear gloves to keep the hot juice off your hands. DO NOT touch your eyes or nose in the next few hours. IT BURNS!).
  • Put everything in blender and pulse until desired consistency.
  • Refrigerate and served chilled or eat at room temperature.
  • Great on chips and just about everything else!
  • Keeps for about a month in refrigerator.

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Reviews

  1. I made this as an ingredient for Tom's Salsa Ranch Chicken Sandwiches #171623 because I didn't have any bottled salsa ranch dressing around, nor did I have any bottled tomato salsa. I cut it to 6 servings, so I used one 10oz can of diced Ro-tel Mexican Festival tomatoes, 1 seeded serrano pepper, 1/4 of a large onion, and a handful of cilantro. I also added one packet of True Lime, and some extra salt. I pulsed this in my Magic Bullet for convenience (normally I would leave my salsa a bit more chunky than the Magic Bullet can provide), so it came out more of a chunky puree than an actual chunky salsa, but it worked fine for my purpose. Pretty spicy by itself, so it lent a nice kick to the salsa ranch dressing. I mixed a quarter cup or so of salsa with about 1/2 cup of freshly made ranch dressing -- delicious! I think I would have considered foregoing the chicken sandwich and just taken a spoon to the salsa ranch if I didn't know any better lol! I didn't have any problem with this being watery or thin, either. This will definitely be one of my go-to basic tomato salsa recipes from now on, because this easily trumps storebought jarred salsa anyday! Thanks for posting!
     
  2. Very good salsa using canned tomatos. I never made my own salsa before until yesterday and I was plesently surprised in how simple and yummy it was. Made for ZWT 3!
     
  3. I also found the consistancy to be a little too thin. Next time I will drain the juice slightly. I added in some garlic and used two jalapeno peppers, seeded, I also added in a teaspoon of sugar.... easy and quick! thanks mama!...Kitten
     
  4. I had a somewhat different experience with this finding the flavors and texture of the salsa just a tad thin. Perhaps I should have added a bit of lime as Rita did. Perhaps it was just me as everyone else in my work group raved about it and it was gone in a flash. Thanks Mama!
     
  5. Yum! This was my first attempt at making blended salsa, i usually just do pico de gallo. But this was yummy and blending didn't take as much hassle as i always thought! Very good, i did scale the recipe way down though since only the 2 of us.
     
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