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Based on the number of tomatoes lining the kitchen counter from our garden — even after making several batches of Mr. Maker's amazing Pomodoro Sauce — and the number of times this post has been pinned & re-pinned on Pinterest lately, it is definitely a good time to share this recipe again. Enjoy!!!

Salsa Recipe

Be warned. This made about 6 cups of salsa and filled my blender to capacity, so you may need to make it in 2 batches which is what I did this year.

10 small to medium tomatoes, seeded and drained
1 yellow onion cut into large pieces
2 jalapenos, seeds removed
1 bunch of cilantro, finely chopped
4 cloves of garlic, minced
3 Tbsp Lime juice 2 tsp salt (start with 1 tsp & add as needed)
1 tsp cumin (optional, I love cumin)

Throw all of this in the blender and then use the Pulse feature on your blender and the Chop button.

(Little girls love to help with this part — but I highly suggest completely unplugging the blender every time you take the lid off!! Not talking from experience, but it just seems like wise advise.)

From this point, taste (with a chip of course!) and if you're happy, stop.

If not, just start adding herbs & spices. The things I am most likely to add are salt, lime juice, cumin & maybe some chili powder if I'm wanting more heat.

Always add less than you think you'll need as it's not so easy to take it out once it's in!! I do a LOT of tasting when I cook. :)

There's a good chance it will look pink for awhile. But that's normal and is caused by the air being pulled into the mixture while in the blender. To give the flavors a chance to blend properly and to allow your salsa to turn from pink to red and to "deflate", I prefer to put it in the fridge over night in an air-tight container.

Grab a beer or margarita and dig in!!!! It is good straight out of the blender too. You're not required to wait. I never can!!!! Oh! And one last very important question:

Are you a salsa dipper or scooper? 
I am definitely a scooper! The chip is merely the means in which to get the salsa into my mouth. What are you?? xoxo Lori Danelle



Can this be jarred in mason jars for future use?

Aug 19, 2016

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