Greg's salsa recipe


Recipe for 32 ounces:

2 roma tomatoes

2 cans of stewed tomatoes

5 cloves of garlic

two jalapeno peppers (take out the seeds and ribs)

juice of two limes

1/2 cup fresh cilantro

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

Put garlic and jalapeno pieces in food processor or blender, pulse a few time until coarsely chopped.

1. Microwave roma tomatoes for 1 minute on high, then dice.

2. Add diced tomatoes, stewed tomatoes (without juice), lime juice, pepper, salt, and red pepper flakes to food processor or blender, pulse 3 or 4 times until everything looks well mixed.

3. Add cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa.

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