One thing that I always noticed though, salsa is much, much better after sitting for 24 hours. It is still quite good when you first make it but let it sit overnight and all the tastes blend together and it becomes something else.
I don't use my salsa just for dipping. I put it on scrambled eggs, on potatoes, drip your grilled cheese sandwich in it. Go ahead and add some to your tomato soup to spice it up a bit. Dip chicken fingers in it or spread it on crackers with cream cheese.
- 2 lbs of Tomatoes (or 28 oz Whole tomatoes)
- 1 Jalapeno (cut off stem but use the entire pepper)
- 1/2 cup Cilantro
- 1/2 cup Yellow Onion
- 1 tsp Cumin
- 2 TBSP Garlic, minced or 2-3 cloves
- 1 tsp Salt
- 1 tsp Pepper
- Juice from 2 limes
If using whole tomatoes, blanch the tomatoes in boiling water for 5 minutes (boil a pot of water and add the tomatoes. The skins will crack when they are ready to come out) Remove skins when you can safely handle them. The skins should peel right off.
Add to food processor and give it a quick grind
Add the rest of the ingredients
Place in refrigerator overnight
*I also add a few yellow Hot Chili Peppers (I use the El Pato brand (not a sponsor)) to mine, about a quarter to half a cup, whole.
Thank you for stopping by and remember, enjoy life.
It's the one you have,