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Salsa My Way

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Ingredients

Adjust Servings:

	1/2 large onion (preferably vidalia)
	1 jalapeno pepper, seeded
	1/2 limes, juice of or 2 tablespoons bottled lime juice
	1/2 bunch cilantro, approx. 1 cup of leaves
	1 teaspoon ground cumin
	1 teaspoon chili powder
	1 teaspoon black pepper
	1 teaspoon salt
	1 teaspoon garlic, minced
	2 (15 ounce) cans hunt's fire-roasted tomatoes

Nutritional information

213

Calories

20 g

Calories From Fat

2.3 g

Total Fat

0.3 g

Saturated Fat

0 mg

Cholesterol

3601.2 mg

Sodium

49 g

Carbs

12.5 g

Dietary Fiber

24.8 g

Sugars

9.2 g

Protein

992g

Serving Size

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Salsa My Way

Name: Salsa My Way
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3-4
Cuisine: American
Ingredients: : 1/2; : 1; : 1/2; : 1/2; : 1; : 1; : 1; : 1; : 1; : 2

Features:

Cuisine:

American

I don't care for the chunky salsa so even before I started making my own, I would always run a jar of bottled salsa through the food processor or blender to break it down. I started experimenting earlier this year and have finally found a recipe that we all like and that I can consistently repeat. If you prefer a chunky salsa, I would suggest doing a rough chop on the onion, pepper and cilantro, then add the tomatoes and blend to the consistency you prefer. Cooking time is time in refrigerator for blending of flavors.

35 min
Serves 3
Easy

Ingredients

Directions

Salsa My Way, I don’t care for the chunky salsa so even before I started making my own, I would always run a jar of bottled salsa through the food processor or blender to break it down I started experimenting earlier this year and have finally found a recipe that we all like and that I can consistently repeat If you prefer a chunky salsa, I would suggest doing a rough chop on the onion, pepper and cilantro, then add the tomatoes and blend to the consistency you prefer Cooking time is time in refrigerator for blending of flavors , 4 5 stars, but I’m rounding up! This was a really good salsa – healthy, full of flavour, and a little bit different to the usual stuff I don’t care for chunky salsa either so this was ideal for me To my mind it loses half a star on two counts – it’s a little runnier than I would have liked (I like my salsa to stay on my chips) and also the half bunch cilantro meant very little to me as, in the UK at least, bunches come in a variety of sizes In the end used about a 1/4 cup of leaves, but to be honest it probably could have taken a bit more This is a great recipe that I really enjoyed and will definitely make again It is so quick and easy that even the most beginner of chefs could make this and still impress their family and friends no end!

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Steps

1 Done	Rinse the Cilantro Until All Grit Is Removed. Spin Dry in Salad Spinner or Dab With Paper Towels to Remove Excess Water.
2 Done	Remove the Leaves from the Cilantro, Discarding Stems.
3 Done	Add Onion (i Usually Halve the Half), Pepper, Cilantro Leaves to Food Processor.
4 Done	For Chunky Salsa Do a Rough Chop at This Point.
5 Done	Add Remaining Ingredients.
6 Done	Process or Blend to Desired Consistency. Pour Into Container and Store in Refrigerator Until Ready to Enjoy. I'm not Sure How Long This Will Keep in a Refrigerator -- It Never Lasts More Than a Day or Two at My House.