Homemade salsa is so much better than jarred, but it can get expensive, especially if tomato prices are high. Here is a compromise. Try it. You’ll like it!
1 15-oz can stewed tomatoes (Reduced Sodium), drained ½ (or to taste) cup fresh cilantro leaves juice of one lime 1 sweet onion (Vidalia if available), quartered 1 clove garlic, minced ½ jalapeño pepper, seeded* pinch of salt
Directions:
Combine all ingredients in a blender (I use the Vita-mix) and pulse until blended. Don’t overblend or you’ll have picante sauce. :-) Refrigerate. Keeps for 4-5 days.
*If you like mild salsa, substitute a milder pepper for the jalapeño. Be sure to wear plastic or rubber gloves when removing the seeds and membranes of a jalapeño (or any hot) pepper, a lesson I learned the hard way!
Don’t underestimate canned tomatoes. They are a bargain and come in many varieties. Try to find the cans marked “Low Sodium” if possible. Then you control the salt in your recipes.
Homemade salsa is so much better than jarred, but it can get expensive, especially if tomato prices are high. Here is a compromise. Try it. You’ll like it!
Don’t underestimate canned tomatoes. They are a bargain and come in many varieties. Try to find the cans marked “Low Sodium” if possible. Then you control the salt in your recipes.
©2011 Cheryl Norman