Recipe by Sooz Cooks
Since I started making this, my family doesn't want to eat any other salsa. Every time I take this somewhere, someone asks for the recipe and because it tastes so fresh, they are always surprised that the recipe comes mostly from cans. This has stayed fresh in my fridge for as long as 2 weeks - which is the longest it has been in the fridge until it gets eaten! This salsa is excellent with MommyMakes Homemade Baked Chips (Homemade Baked Chips (Tortilla or Pita)) and Rita L's Frozen Margaritas (Frozen Margarita).
Top Review by bmcnichol
I must admit I have never made my own salsa before. I loved that I just had to open a can of this and a can of that. I'm sure salsa made with "fresh" ingredients is better but this was very good and easy to make. I froze some in freezer bags so I have it for future recipes. Thanks for a great, quick salsa recipe.
- 1 (29 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 2 -3 teaspoons salt (I like it salty so use 3)
- fresh cilantro (I use about three handfuls, stems and all)
- 1 large yellow sweet onion (quartered)
- 1 (7 ounce) can jalapenos (for medium salsa, less for mild, more for hot)
- 1 lime, juice of
Directions See How It's Made
- This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth.
- Dump the contents of the food processor into a very large bowl and stir until blended.
- Store in individual Mason jars or large plastic containers with lids.
- If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.