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...
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.