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“Easiest, freshest and tastiest salsa ever!”
READY IN:
15mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

  • 1 quart canned tomato, undrained
  • 1 medium onion, any color
  • 2 -4 jalapenos, to taste
  • 1 bunch cilantro, washed and dried
  • 12 teaspoon salt, helps to preserve it too

Directions

  1. Gather cilantro like a flower bouquet with stems in your hand and leaves at the top.
  2. Just below where leaves begin cut stems off and discard or save for another use.
  3. Carefully cut jalapenos in half lengthwise and remove seeds for a less spicy salsa. Leave in if you like it spicier. (Note: if you are not a Texan- or even if you are- you may want to wear gloves to keep the hot juice off your hands. DO NOT touch your eyes or nose in the next few hours. IT BURNS!).
  4. Put everything in blender and pulse until desired consistency.
  5. Refrigerate and served chilled or eat at room temperature.
  6. Great on chips and just about everything else!
  7. Keeps for about a month in refrigerator.

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