Fresh Salsa

We had friends here for Labor Day Weekend and we were able to try a few new recipes!! I didn't get any pictures (too busy playing) but they were super yummy! Shellee and I ate this for lunch a couple days it was soo good!

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Fresh Salsa

• 2-3 tomatoes
• 1/2 onion
• 1 can chopped olives
• 1 can diced green chilies
• 1/2 bunch cilantro
• 1 tsp garlic salt
• 1 1/2 tbsp oil
• 1 tbsp vinegar
• juice from 1 lime
• salt and pepper to taste

Dice and chop the tomatoes, onion and cilantro. Combine all ingredients and enjoy with tortilla chips! Tastes really good after sitting in the refrigerator for a while to let everything combine!

Restaurant Style Salsa

I found this recipe on http://www.thepioneerwoman.com/ and decided she had the right idea! She doesn't like big tomato chunks either! I don't really like tomatos, but in salsa and sauces. So I prefer the restaurant style and really really liked this one! Todd even gave this one a big thumbs up too!

I didn't have any jalapenos and my family doesn't like cilantro, so those were omitted, but it was still quite spicy and good! If you want to see a really inviting picture, take a look at her site and all her other great recipes too!

Restaurant Style Salsa

• 1 can (28 oz) whole tomatoes with juice
• 2 cans (10 oz) Rotel (diced tomatoes with green chilies)--here you can pick your spicy temp too by picking original, mild, or jabanero!
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 whole jalapeno, quartered and sliced thin
• 1/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp cumin
• 1/2 cup cilantro (more to taste!)
• 1/2 whole lime juice

Combine whole tomatoes, rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like--she did it about 10-15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least 1 hour. Serve with tortilla chips or cheese nachos!

Salsa

I found this recipe on a blog and decided to try it this year. It was a huge success (as she described on the blog) and I am really glad to have made some (thanks Michelle for motivating to get it done!). It is Marla's recipe, so if you are knee deep in tomatoes right now and want a new recipe to try, give this one a try~

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Salsa

1 qt tomatoes, peeled and chopped

1 onion, chopped

1 can diced green chilies

1 green pepper, chopped

2 1/2 jalapeno peppers, chopped

1 tbsp garlic salt

1 tbsp red wine vinegar

Boil all ingredients together for 30 minutes--Process for 30 minutes in water bath if canning.

**the more jalapenos, the hotter it gets, this recipe is on the milder side!

(We got about 6 1/2 pints from doubling this recipe)