MOST ADDICTING SALSA
I have made it every single week for the past 8 weeks,
Run it on high for a few moments until the tomatoes and jalapeno’s are fully pureed, but be careful not to make it too soupy.
Cover & chill in fridge.
The longer it sits, the stronger the flavor gets.
and don’t say I didn’t warn you!
- 1- 14.5 oz. can diced tomatoes
- 3 Tbsp canned diced jalapenos (you can add more or less depending on how spicy you like it)
- 1 Tbsp lime juice (about 1 lime)
- 1 tsp salt
- ¼ tsp ground cumin
- Combine diced tomatoes, jalapenos, lime juice, and spices in a food processor.
- Run it on high for a few moments until the tomatoes and jalapeno's are fully pureed, but be careful not to make it too soupy.
- Pour mixture into bowl.
- Cover & chill in fridge.
Dive in!
Your tastebuds will thank you!
Amy says
Does anyone know if a non cooked salsa can be safely pressure canned for longer shelf life?
Amy says
Does anyone know if a non cooked salsa could be safely pressure canned for loner shelf life?