5 minutes. 5 ingredients. 1 perfect salsa! This recipe is fast and easy but makes some of the best salsa I have ever had! We eat it on everything from breakfast burritos to chips. It is a healthy way to add some veggies to our life and great flavor to our food. It is great mild or spicy. (Makes about a quart of salsa.)
Prep Time5 minutesmins
Total Time5 minutesmins
Servings: 30
Calories: 11kcal
Author: Mirlandra Neuneker
Ingredients
2jalapeno peppers
½sweet onionpeeled and cut into 8 chunks
1bunchcilantro leaves
2cans Mexican stewed tomatoes14.5oz each (I use S&W brand but sometimes a store brand is also available)
¾ - 1tsp.saltstart with ¾ and add more if desired
1-3Tbsp.fresh squeezed lime juiceoptional (see note)
Slice the ends off of the jalapeno peppers. Remove the seeds for a milder salsa or include for a hotter one. Slice peppers into about 1” pieces.
Remove the skin from the sweet onion and slice in half. Use one half of the onion cut into about 8 chunks.
All the ingredients to a food processor or blender in the order listed. Pulse a few times and then blend until you have the texture you want.
Taste and add additional salt if you like. If the salsa is to tart you can also add ½ tsp. of granulated sugar.
For best flavor allow salsa to sit for an hour or two in the refrigerator before serving. Additionally you can always stir in kernels of corn, black beans, chopped tomatoes or minced green onions.
Serve with tortilla chips or your favorite Mexican food
Store in the refrigerator for about a week.
Notes
Lime juice is a personal preference. If you like a hint of tart lime go for it. My husband loves limes but thinks this salsa is better without the lime juice. If you do choose to add the juice I suggest squeezing some from limes instead of bottled. The flavor is just better! Lime juice also acts as a preservative so adding it will help keep your salsa from going bad longer.