January 21, 2011

Tex-Mex Salsa

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This one comes from the first (of many) trips my husband and I made to ShopRite for the Can Can Sale. I make the grocery list and he does the heavy lifting. I always take this opportunity to stock up on cans of staple food items for all my recipes and I normally fill the shelves in our basement with tomatoes of all kinds: crushed, diced, whole and sauce. In the spirit of stocking up on cans I am sharing this homemade salsa recipe that is based on items you can stock up on now and enjoy at your convenience.

My husband grew up hating tomatoes, but when he met me he learned to love salsa. Cool salsa and hot chips are the highlight of our dining experience at a Tex-Mex restaurant. Fresh, chunky salsa reminds me of summertime and we all need a little summertime in January!

I often purchase pre-made salsas and we love the convenience. This weekend I ended up with a taste for salsa and none left in the pantry, so did some research and a few experiments and ended up with this recipe. It’s mostly tomatoes with just a little bit of extra spice. The fresh raw jalapenos make this salsa spicier than most jarred versions, so feel free to reduce the peppers as you see fit.

I made my salsa in a food processor, but if you don’t have one you can use a blender.

Tex-Mex Salsa

adapted from The Pioneer Woman’s Restaurant Salsa

1 (14 ounce) can ShopRite Peeled Whole Tomatoes, drained
1 (14 ounce) can diced tomatoes with green chiles (I used Ro-Tel)
1/4 cup diced onion
1 clove garlic, diced
1/2 jalapeno sliced thin (for medium heat, adjust to your taste)
1/4 teaspoon salt
Juice of 1/2 lime
1/4 cup fresh cilantro, chopped

Place all ingredients in the bowl of a food processor. Pulse 10 to 15 times or until ingredients are blended. Use a tortilla chip to taste salsa for seasonings and adjust to your taste.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received ShopRite Peeled Whole Potatoes from ShopRite for free.