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May32012

Gettin’ my Salsa on…

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Growing up if you put a dish of salsa in front of me my face would crinkle worse than a newborn chow puppy!  NOOOOOOOOOOOOOOOOOOOO WAAAAAAAAAAAAAY was I putting that.. those.. those.. CHUNKS of vegetables into my mouth!

Well um… not much has changed

BUT…

I like salsa now … as long as it’s minced or blended.  If we get salsa and it’s chunky I’ll still make that face though hopefully a bit more discretely but I’ll eat it.  *DISCLAIMER*… I’ll eat it by dipping my chip into it, dumping off the chunks essentially leaving only the juice.

Shush!  Don’t judge! LOL

 

 

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Gettin’ my Salsa on…

  • Author: The Kitchen Whisperer

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Ingredients

  • 2 Large Roma tomatoes, chopped
  • 2 14.5 oz cans of plain diced tomatoes
  • 1–2 Jalapeños seeded and chopped
  • 2 tablespoon fresh lime juice
  • 1 tablespoon Cumin
  • 4 Garlic Cloves, minced
  • 1/2 cup large white onion, chopped
  • 1–2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4–1/3 cup fresh cilantro, chopped

Instructions

  1. Place all ingredients into a blender in the order listed.
  2. Pulse until all the ingredients are well mixed and salsa has a consistent texture. You do NOT want to puree this!
  3. Put in a bowl and cover.
  4. Place in the fridge for at least an hour. The longer you let it set, the better it tastes!

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