Thursday, February 2, 2012

I tried 2 new salsa recipes this week. 
I prefer the 1st one, but I think they're both good.

Grab some chips!

(photo from

5 Roma tomatos
1 (14.5 oz) can petite diced tomatoes with green chilis, undrained
2 green onions
3 Tbsp yellow onion
2 serrano peppers, stems removed (use less or omit if you don't like spicy foods)
1/3 cup fresh cilantro (about a handful)
1 clove garlic
Juice of 1 lime
1/2 tsp chili powder
1/4 tsp ground cumin
Salt and pepper to taste

Combine all ingredients in a food processor and chop until all ingredients are finely chopped. Alternately, if you don't have a food processor finely chop veggies then pour into a mixing bowl, add canned tomatos, lime juice, chili powder, cumin and season with salt and pepper to taste and stir. Serve with tortilla chips. Store in refrigerator up to 1 week.

Easy Blender Salsa


  • 1- 14 oz can diced tomatoes
  • 1- 10 oz can orginal Rotel
  • 1/2 small onion, roughly chopped
  • 1 clove garlic, peeled and smashed
  • 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • small to medium size handful of cilantro, washed
  • juice of 1 lime


Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

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