Thursday, July 21, 2016

Try It Thursday: Homemade Salsa



My mom taught me this salsa recipe over 12 years ago. I've played with it and made it my own over the years to get it just the way I like it, and I hope that you'll enjoy it just as much as my friends and family do!





Here's what you're going to need:
Salt 
Lemon juice 
Jalapeños (I buy 2-3 peppers just in case the first one I chop is too mild. You can use canned jalapeños, but I think fresh is best.)
Garlic cloves (4-5)
1/3 bunch of fresh cilantro (Smell it in the store- it should smell a little spicy- not sweet and definitely not bland.)
28 oz. can of Hunt's tomatoes (They can be diced or whole, but I would stay away from the crushed. Also, always double check that you don't accidentally pick up the tomatoes that are pre-seasoned with Italian seasonings. Trust me when I say that I've never made that mistake a second time!)
1/4 chopped white onion

Directions:
* Start out by slicing a jalapeño, and throw about 3-5 slices into the blender. 
* Add 1/4 of a chopped white onion.
* Smash and peel 4-5 garlic cloves, and add them into the blender.
* Wash and tear 1/3 of a cilantro bunch to add in.
* Squeeze the lemon juice bottle about 2 times into the blender.
* Add a dash of salt to the mix.
* Pour in the tomatoes.
* Blend until your peppers, garlic, and cilantro are chopped in.
* Taste the salsa with a chip. If it's not spicy enough, you can start adding in more pepper slices or start a different jalapeño to see if that one is spicier. If it's too spicy, you can add more lemon juice, cilantro, and/or onion.
* Once you have everything just the way you like it, refrigerate the salsa for at least a few hours before serving, preferably over night. 
* Enjoy! 

If you're in Texas, try this salsa with HEB's Central Market Blue Corn Tortilla Chips- they're delicious!


Kid-tested, mother approved!

2 comments:

Hi friends! Let me know what you think! I'd love to hear from you!