Olé for Salsa

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!

 
RECIPE
Ingredients:

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.

©2011 Cheryl Norman