Salsa My Way
Ready In: 15 mins
Yields: 1 quarts
Ingredients
- 1 medium onion, quartered
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes (to taste)
- 1 teaspoon garlic salt
- 1⁄4-1⁄2 bunch cilantro, cleaned, stems removed
- 1 (28 ounce) can whole tomatoes, drained, reserving juice
- salt, to taste
Directions
- The very first thing you do is to open the cans of tomatoes, and let it start draining; don't forget, do NOT throw away the juice, you will need it later.
- Using a food processor:
- Place onion, red pepper flakes, and garlic salt in a food processor,with the blade, and pulse a few times, until the onion is the size you prefer.
- Remove the onion mixture and place in a medium size bowl; use a larger bowl to double or triple.
- Place cilantro in processor and pulse a few times. Scrape sides of processor,if necessary. Remove cilantro and place it in the bowl containing the onion mixture.
- Place the drained tomatoes in the processor, and pulse a few times.
- Now is the time to add in the reserved tomato juice. I happen to like mine on the thin side, so for this recipe, I will use most or all of the juice. Add a little juice, stir, adjust seasonings, and continue until you have the consistency and flavor you want. Taste, and add salt, if necessary.
- I find that salsas retain their freshness in a glass container better than plastic.
- *If you have a problem with the cilantro (too thick to process) just add a couple of tablespoons reserved juice or a tablespoons or two of water. That will "free up" the blades on your processor.
- When I make salsa, and I always at least triple the recipe, I store mine in a glass jar or mixing bowl with a lid. It will keep for about 2 weeks.
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