salsa recipe – Kacey Tess

Salsa

My tomatoes are just turning red and I am getting so excited! Fresh tomatoes from the garden are probably my favorite food. This recipe mixes fresh with canned, but you could use all fresh if you have them. I love using better than bullion paste in the place of salt and always have it on hand, it adds such a great flavor. I do not love garlic, if you do double the amount. I know that everyone has a favorite salsa recipe so here is mine.

Ingredient list:

5-6 large tomatoes

1 jalapeño

1 14.5 oz can of fire roasted tomatoes

1 6 oz can of canned green chilies

2 Tbsp vegetable better than bullion

1 tbsp minced garlic

1 white onion chopped roughly

3 limes (juice)

1 bunch cilantro chopped roughly

Method:

Roast tomatoes and jalapeño in a large pan over medium high heat, or in oven at 425 for 10-15 minutes turning frequently

Let cool, combine with all other ingredients in blender until smooth

Enjoy!

Slow Cooker Salsa

Ingredient list:

10-12 large vine ripened tomatoes roughly chopped

2 green bell peppers roughly chopped

1 red onion roughly chopped

1 white onion roughly chopped

6-8 peppers chopped roughly. If you want your salsa to be mild remove veins and seeds. I use a variety of peppers such as Serrano, jalapeño and Anaheim and leave the seeds in to make it a little more spicy.

2 tsp sea salt

2 limes (juice)

1/4 C apple cider vinager

1 C cilantro

1 C basil

Additional salt to taste

Method:

Place tomatoes, peppers, onions, salt, lime juice and vinegar in a slow cooker

Cook for 3 hours on high

When done cooking add in fresh herbs and use an Emerson blender or food processor to combine

Taste and add salt if wanted

Enjoy!!