Salsa is one thing I make very often. We love Mexican food and the stuff in the jar just does not compare to fresh homemade salsa. Normally I like to use fresh tomatoes for this salsa, but I have listed here my recipe using canned tomatoes so that you can prepare this any time of year. For fresh tomatoes, just substitute about 2 cups, chopped. When using fresh I prefer to use Romas .
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Homemade Salsa
1 (28 oz. can diced tomatoes) preferably organic or fire roasted for maximum flavor
1/2 can of diced green chilies
2 cloves garlic
4 scallions
2 handfuls fresh cilantro (use leaves and stems)
juice of one key lime or half a regular lime
1/2 tsp. ancho chili powder
1/2 tsp. dried oregano
1/8 tsp ground cumin
1/8 tsp. black pepper
salt to taste
Put all ingredients in the food processor or blender and process until slightly chunky but mostly smooth. Refrigerate until ready to serve. This is always better the second day as it gives the flavors time to develop as it rests in the refrigerator.
Homemade Salsa
1 (28 oz. can diced tomatoes) preferably organic or fire roasted for maximum flavor
1/2 can of diced green chilies
2 cloves garlic
4 scallions
2 handfuls fresh cilantro (use leaves and stems)
juice of one key lime or half a regular lime
1/2 tsp. ancho chili powder
1/2 tsp. dried oregano
1/8 tsp ground cumin
1/8 tsp. black pepper
salt to taste
Put all ingredients in the food processor or blender and process until slightly chunky but mostly smooth. Refrigerate until ready to serve. This is always better the second day as it gives the flavors time to develop as it rests in the refrigerator.