Easy Fresh Homemade Salsa.
I LOVE salsa!
And this time of year when tomato plants in our gardens are overflowing with more tomatoes than we can eat, it is the perfect time to make fresh salsa.
It is so easy to make and so healthy and versatile for snacking or cooking. I love dipping tortilla chips in it for snack. It is also my favorite baked potato topping. Skip the butter and sour cream for me, and pile on the salsa! Throw frozen skinless, boneless chicken breasts in a crockpot on low, top with a pint of salsa, and ignore it for 8 hours. Return for a delicious, nutritous main course of Salsa Chicken.
There are gajillion ways to make salsa. You can add corn and black beans for a heartier twist. You can add chopped peaches or mango for a sweeter twist. You can add jalapenos or your favorite spicy, hot peppers if heat is your style!
What are your favorite ways to enjoy salsa?
Here is how I made it this past weekend.
Fresh Homemade Salsa
- 4-6 Ripe Tomatoes, quartered
- 1 10 oz. can Rotel Diced Tomatoes & Green Chiles
- 1/2 Large Vidalia Sweet Onion, quartered
- 2-3 cloves garlic, peeled and cut in half
- Fresh Cilantro (or dried) to taste
- 3 green onions, cut into pieces
- Juice of a fresh Lime
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1 Tbsp Maldon Sea Salt Flakes or your favorite salt
Combine all ingredients in a food processor. Pulse several times until desired chopped consistency. Serve immediately or store in a jar or airtight container in refrigerator for up to several weeks.
Cheers & Hugs,