This recipe was given to me by my sister-in-law Sandi, many years ago when we first met, and since that day it has become our family favorite. Sandi is a excellent home cook who makes healthy meals for her clients and husband. We love sharing recipes!
There are so many things to love about this salsa – but my favorite thing is there is NO time-consuming chopping as it is all pulsed in the food processor.
This can be customized according to what you like. Sandi’s original recipe calls for canned diced tomatoes, but during the summer I like tomatoes off the vine.
If you are a cook who needs exact measurements, I recommend starting out with small amounts and adding more as you go. I like a very lime-centric (yes I made that up), tomato-y, not very spicy salsa. But hey – you do you, and the simple base of this salsa is a great place to start.
Sandi’s Salsa
Ingredients:
1/2 cup sweet onion, cut into quarters
3-4 fresh off the vine tomatoes, chopped into quarters
1 small can diced green chilies
1 jalapeno pepper, seeds removed, cut into chunks
1 cup or 1 bunch cilantro
2 garlic cloves
The juice from 2 limes
1/2 to 1 tsp. cumin
salt and pepper to taste
Add all ingredients to a food processor. Pulse slowly and only for a few seconds – not too much! Refrigerate and serve with your favorite chips and guac. Sandi and I both feel that this salsa would be FAB if consumed with Margaritas, IN HAWAII.
Sandi's Salsa
Ingredients
Ingredients:
- 1/2 cup sweet onion cut into quarters
- 3-4 fresh off the vine tomatoes chopped into quarters
- 1 small can diced green chilies
- 1 jalapeno pepper seeds removed, cut into chunks
- 1 cup or 1 bunch cilantro
- 2 garlic cloves
- The juice from 2 limes
- 1/2 to 1 tsp. cumin
- salt and pepper to taste
Instructions
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Add all ingredients to a food processor. Pulse slowly and only for a few seconds – not too much! Refrigerate and serve with your favorite chips and guac. Sandi and I both feel that this salsa would be FAB if consumed with Margaritas, IN HAWAII.
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