My husband B can live off salsa and chips. Seriously. He would eat it every day for every meal if he could. He loves Mexican food purely for the chips and salsa. And yet I’ve never made salsa until just recently. Sorry B!!
A very sweet family member gave me this salsa recipe when B and I got married (8 years ago) and I just pulled it out the other day to give it a whirl. Tomatoes are in season here right now and I had a bunch that I didn’t know what to do with. Salsa seemed like the perfect choice. This recipe is quick, easy and stores perfectly! It also seems to get tastier the longer the flavors have to meld together. I made up one batch and put in in 3 small (1 cup size) jars. All three went in the fridge and we finished off the salsa about a month later.
Simple Salsa Salsa Salsa Recipe
B gives it a 5 out of 5 carrots!
10 roma tomatoes, quartered
1/3 to ½ bunch cilantro leaves
Juice of 2 limes
15 oz stewed tomatoes (try my fast and easy recipe..or if from a can, then drain)
½ t crushed red pepper flakes or 1 diced japeleno (seeds removed)
Combine these in food processor and pulse until you like the consistency
Then add in:
½ med white onion, finely diced
½ t salt
1 medium green bell pepper, finely diced
Stir and serve!