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
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
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