Quick and Tasty Homemade Salsa

This is actually a recipe I got from my ex-husband’s mom (oh my!). It’s more of an inspiration because I never really wrote her recipe down because she never really had it written down and she didn’t always use the same ingredients because this is what her mother in law did when someone asked for the recipe… you get the picture!

The reason I absolutely love this recipe is because it tastes delicious year-round. The tomatoes used are canned, which means they canned them at the peak of tomato season and now we just get to reap the benefits any time of the year. No need to wait until your tomatoes are ripe for this salsa to be delicious.

Oh wait… I spoke too soon… I also love this recipe for ease. As long as you have a food processor, a can opener, and know how to start a food processor (sometimes it’s so hard to set everything up so the damn thing starts), you’re set!

We always dice up some avocado and stir it through this salsa before grabbing the chips!

Quick and Tasty Homemade Salsa

By Lindsay Serves: 6-8 Prep Time: 10 minutes Cooking Time: 0 minutes

Ingredients

• ¼ red onion, roughly chopped*
• 1 bunch cilantro
• 2 10 oz cans Rotel diced tomatoes and green chiles**
• 1 14 oz can diced tomatoes
• 1 4 oz can diced green chiles**
• 2 avocados, diced (optional)

Instructions

1

Using a food processor, rip off the thick stems from the cilantro bunch and add all the cilantro leaves to the food processor. Add the red onion, green chiles and all the diced tomatoes. Pulse the food processor until all the ingredients are blended together and to the desired consistency for your salsa.

2

Transfer this to a large container. Add the diced avocado, if using, and stir to distribute the avocado chunks. The avocado will stay maintain its color due to the acid in the tomatoes.

3

Serve with tortilla chips. Store unused salsa in an airtight container in the fridge for up to a week.

4

Use for chips and salsa, flavor some taco meat, use in taco salads, enjoy for lunch with a giant avocado… this one is versatile!

Notes

*If you have a small red onion you can use the whole thing, though I’d error on the side of too little and add if needed since it is raw onion **These are totally up to you and the spice that you’d like to have in your salsa. I normally stick with mild for the green chiles and then Original for the Rotel tomatoes and it makes a medium salsa for our household.