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Food & Drinks

Julia’s Salsa

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Julia’s Salsa

A basic red salsa, this recipe calls for both fresh and canned tomatoes. For variety,
add mashed avocado or black-eyed peas. You can also mix equal amounts of
chopped mango (fresh or bottled) and this basic recipe to make a tropical-flavored
sauce you can dip with tortilla chips or use on meat or fish.

  • 3 (14.5-oz.) cans tomatoes
  • 1 large tomato, quartered
  • 1 jumbo or 2 small red onions, quartered
  • 1 T. chopped garlic
  • 1 bunch fresh cilantro, stems removed
  • 1/2 c. pickled jalapeño slices, drained
  • juice of 1 to 2 limes
  • 1 tsp. sugar
  • 1 tsp. red wine vinegar
  • 1/2 tsp. salt, or to taste
  • 1/2 tsp. pepper, or to taste
  • 1/4 tsp. granulated garlic, or to taste

In a food processor, pulse canned and fresh tomatoes until finely chopped (may need to pulse half at a
time). Remove tomatoes and pulse onion, garlic, cilantro, and jalapeño until finely chopped.
Combine the processed mixtures and remaining ingredients; refrigerate overnight before serving.
Store in sterilized jars in refrigerator (will keep at least 2 weeks).

Yield: About 9 cups.

About the author

Julia Albert

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