Easy Summer Salsa Recipe (Great for Cookouts!)


easy-summer-salsa

Easy Summer Salsa Recipe

Jamie here, my husband’s favorite words that come out of my mouth are probably “I think I’ll make Salsa today!”  His face lights up, as do the boys’, with unadulterated joy.  It’s an understatement to say that my whole family loves Mexican food – so when I make my salsa recipe, I usually do a triple batch.  That way I can use it over the next few days in any other Mexican recipes I wind up cooking.  Plus – it tastes even BETTER the second day…

This is a very easy recipe – which is why I love it – but the cilantro and lime really gives it a FRESH flavor (*I promise*).  My recipe uses more cilantro than others I’ve seen, but I love-love-love the way it tastes and smells.   I’m pretty generous when it comes to the stuff – I usually put in about this much:

chopped-cilantro

 

What you’ll need:

  • 2 Cans Del Monte Mexican Stewed Tomatoes, Drain most of the juice (any diced/stewed tomatoes work in a pinch)
  • 1/2 Yellow Onion, Diced finely
  • 1 tsp Minced Garlic
  • Juice of 1 Lime
  • 4 Oz Can of Diced Green Chiles
  • 2 Heaping Handfuls of Fresh Chopped Cilantro
  • Spices: 1/2 TSP Cumin, 1/2 TSP Chili Powder, 1 TSP Salt

salsa-blender

Directions:

Put all of the ingredients in the blender and pulse several times until it’s a nice thick consistency.  I personally would like mine pureed so that there is nary a hint of a chunk remaining – but my husband is a chunk-fan.  I compromise by pouring out most of the salsa for him after a few pulses and then pureeing mine to what basically amounts to salsa sauce :)

Refrigerate for a couple hours before serving if you can, so all those ingredients can meet and greet and start getting to know each other intimately.  The best, as I said, will be the next day… but who can wait that long!?

 

 

Easy Summer Salsa Recipe

Ingredients

  • 2 Cans Del Monte Mexican Stewed Tomatoes, Drain most of the juice (any diced/stewed tomatoes work in a pinch)
  • 1/2 Yellow Onion, Diced finely
  • 1 tsp Minced Garlic
  • Juice of 1 Lime
  • 4 Oz Can of Diced Green Chiles
  • 2 Heaping Handfuls of Fresh Chopped Cilantro
  • Spices: 1/2 TSP Cumin, 1/2 TSP Chili Powder, 1 TSP Salt

Instructions

  1. Put all of the ingredients in the blender and pulse several times until it's a nice thick consistency.
  2. Refrigerate for a couple hours before serving.
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