Thursday, January 12, 2012

Quick Salsa

I thought I'd repost one of my most favorite, and most often made recipes -- quick salsa!  I make a batch of salsa about once a week.  We always have some kind of Mexican food during the week that we need salsa for or the kids love to have chips and salsa for a snack.

I am making this salsa today for a Relief Society meeting about budgeting.  My friend asked me to help with the refreshments and wanted it to be healthy and cheap and from my blog.  I'm going to serve it with homemade tortilla chips.

I read my original post for salsa and thought, "Wow, that's not really how I make it now."  So, here's my easier, even quicker version of my "quick" salsa.

But first, here are my salsa making tips...

*Tomatoes -- These are the tomatoes that I always use for this salsa.  I buy it by the case at Smith's during the case lot sale.  You can use other kinds of canned tomatoes, but this kind is my favorite.



Green Chilies -- I buy the big tubs of green chile at Sam's.  I defrost it a little bit, spread it into ice cube trays and refreeze it.  Each ice cube equals 1/8 c. of chile.


Green onions --  I cut up one green onion with my kitchen scissors.  So easy and super fast!
Cilantro -- I don't chop the cilantro.  I just tear a handful of leaves off the stems, rinse them and put them in the immersion blender cup.

Lime Juice -- I got tired of buying limes that were dry, so I started buying bottles of lime juice.  I just add a squirt to the salsa.
 

Garlic -- to make this salsa come together even faster, I use already minced garlic that I keep in the fridge.

Salt and pepper -- I love to use kosher salt and freshly cracked black pepper.


Now for the recipe...




Quick Salsa
adapted from the Better Homes and Gardens Cookbook

1 - 14 1/2 ounce can tomatoes with Mexican seasoning
2 ounces (or 1/4 c.) diced green chilies
1 or 2 sliced green onions
cilantro, as much as you like (I use a handful)
1 T. lime juice
1 clove minced garlic
pinch of salt and pepper

Drain tomatoes (I just use the lid from the can), reserving a little bit of liquid.  Blend all ingredients together with an immersion blender.  Chill.

Makes about 1 1/2 cups of salsa.  If we're having people over, I double the recipe otherwise I make this smaller recipe so it stays fresh.

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6 comments:

  1. That looks super yummy. You are a great cook! I love that I can look at a recipe on your blog and know, without having tried it, that if you like it, I will, too. Thanks!

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  2. I love this salsa, but still haven't made it. I'll have to wait until Norm's around and then try it. Thanks for posting the "shortcuts".

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  3. I made this salsa last week and loved how easy it was to make fantastic, homemade salsa. I especially loved using the immersion blender instead of chopping and dicing forever. Thanks again Jenny!

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  4. jace and i just made a batch and i can't stop eating it!!

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  5. I've never made salsa before. I'm wondering how hot this is. We like our salsa pretty hot. I guess you could add some jalapeño or use Ro-Tel tomatoes to spice it up a little?

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    Replies
    1. Hi Shelly!

      This salsa isn't very hot, since I use mild green chilies. My kids don't like much spice. Just add some jalapeno to it.

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