Salsa
Quality salsa is so important to me. It's the kind of dish that justifies the extra time invested to prepare it at home, as opposed to opting for store-bought alternatives. The freshness of homemade salsa is a crowd-pleaser and there's a reason this recipe has been so popular. To top it off, it effortlessly comes together in just a few minutes.
1 (28 ounce) can whole tomatoes with juice
2 (10 ounce) cans diced tomatoes with green chilies
½ onion, chopped
2 cloves garlic, minced
1 whole jalapeño, chopped (deseed depending on heat preference)
Pinch of ground cumin
1 bundle of cilantro, destemmed
2 limes, juiced
Optional: spoonful of honey or maple syrup
Add all ingredients to a blender or food processor and pulse several times until desired consistency is reached. Season with salt.
Best if refrigerated for at least 1 hour before serving.
Notes: Our preferred variation is to leave it somewhat chunky and use about half of the jalapeño seeds. Add on top of desired dish or enjoy as a dip with chips (Siete).
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