Wednesday, May 20, 2009
1 large can (28 oz) of whole tomatoes
1 small handful of fresh cilantro (chopped fairly small)
1/4 to 1/2 chopped onion
3 to 6 fresh tomatoes diced
1/2 - 1 whole fresh jalapeño (it depends on how spicy you want your salsa)
fresh lemon or lime juice to taste (I like to use the juice of one lime)
minced garlic to taste
salt to taste (approx. 1/2 - l tsp)
Blend canned tomatoes and jalapeño peppers in blender or food processor for a few seconds until frothy and fairly well blended). Then place blended tomatoes in large bowl. Add chopped fresh tomatoes, chopped onion, Cilantro, Lemon or lime juice, garlic, and salt. Stir ingredients to mix them. Store in covered containers in refrigerator overnight or several hours prior to serving to allow flavor of salsa to reach it’s potential and enjoy! This salsa has a nice chunky texture.
This recipe is from Debbie Jones who learned how to make salsa from Rosa Sandavol. Rachel learned how to make it in Relief Society from Debbie. Rachel says it is the most useful thing she learned to make at Enrichment night.