HOW TO COOK Quick Salsa


Quick Salsa... I admit that nothing can beat fresh salsa. But, when you live in Montana, fresh tomatoes aren't as readily available during the winter months.... or good ones, anyway. So, I opt to do this version from time to time. It is quick and it uses canned diced(or whole) tomatoes. It works pretty well. The canned tomatoes have to be in their own juice, not puree(check the label). If you can, get an organic one, like Muir Glen Fire Roasted Tomatoes. But really, any brand will work just fine. Hope you enjoy...

You will need:
14.5 oz can diced or whole tomatoes
1-2 garlic cloves
1 jalapeno (ribs and seeds removed, or not)
1/4 cup cilantro
1/4-1/2 onion (I added 1/4)
salt/pepper
juice of lime (or lemon...works just as fine)
splash of olive oil



























Directions:
1. Drain tomatoes rather well over a sieve. You don't want your salsa to be too watery.
2. In the meantime, place garlic, onion and jalapeno in a food processor.
3. Process for 30 seconds or until finely chopped (not too fine).
4. Add drained tomatoes and pulse for an additional 30 seconds or so until nicely chopped.
5. Add salt and pepper to taste. Add lime juice. If it doesn't taste right adding more lime juice will usually do the trick. Sometimes, I add a splash of olive oil to blend the ingredients together.

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