Salsa homemade is one of my favorite of all things to make and eat. It works better during the summer and fall when you can get the fresh taste of local or homegrown tomatoes, but you can use diced tomatoes out of a can in a pinch. Regardless, I mean to post this one back last summer right after I had made some from fresh tomatoes and no I find myself in a period of having only the canned variety available. Thought it was more than past time to get one of my most popular recipes posted here on the blog. Enjoy and let me know what you think about it if you give it a try. Oh, just to be sure, it is per my usual, the contents are estimates and feel to experiment a little bit with it. Also, this is a for what I call a regular batch, I multiply it out by two or sometimes even four when making bigger batches.
- 4 cans of diced tomatoes (or fresh equal amount)
- 1 medium diced onion (not red/purple, as had a bad experience once with that)
- 1/2 of bunch of cilantro, leaves picked/cut from stems and chopped
- 1/2 small can green chiles
- 1 juice of lemon
- 2-3 tablespoons salt
Basically combine all the ingredients together in a large bowl. Once combined, I suggest you chill the salsa in the fridge. There are two options I sometimes use, as with fresh tomatoes it is a lot of chopping. I sometimes throw things in the food processor, but this makes for a more liquid, less chunky salsa. If you prefer chunky, you have to do the chopping manually. Salt is really a matter of preference of course. This makes a fairly mild version, adding more chiles will increase the heat. I also prefer to use local peppers if I can get them during the summer.
** – Image is my own, feel free to use, and I really got to get better pictures for food stuff I am doing.