Gerry’s Salsa
I’m not sure, where I got this recipe. I’d like to think I invented it, maybe I did. More than likely it came from one of my rippings. This is a great salsa, rather on the chunky side. You can make it smoother by just processing it longer. Try it with corn chips or with my homemade pita chips. You hear that Katie? “pita chips”!
Ingredients
- 3 cans Redpack diced tomatoes with garlic and onion
- 1 medium onion, cut in chunks
- 1 pepper, red, green or yellow, cut in chunks
- 2-3 large cloves of garlic
- 1 jalapeno pepper, or to taste
- ⅓ cup chopped cilantro
- 1 tbsp lime juice
- 3 tbsp 3 T. extra virgin olive oil
- salt and pepper to taste
Instructions
- In a food processor pulse garlic until minced.
- Add peppers and onion. Pulse until coarsely chopped.
- Put in large bowl.
- Pulse tomatoes 2-3 seconds just to breakup.
- Add to bowl.
- Add lime juice, olive oil, salt, pepper and cilantro.
Notes
Best made a day ahead to allow flavors to blend!
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