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  1. #1
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    Default My Fresh Salsa Recipe

    I make my own salsa-my family is spoiled and will not eat anything from a jar.
    Here is the recipe:

    Dump in a Blender:
    2 cans tomatoes
    1 can green chilies(or I like to roast 2-3 anaheim chiles and peel and seed them)
    1 small red onion
    4-6 cloves garlic
    Cilantro ( I have been known to use dried, although I prefer fresh)
    2 fresh jalapenos, seeded

    Whirl in blender until thoroughly chopped and blended. Taste and adjust for heat and salt. I do not use any salt, because canned tomatoes have a lot of sodium.
    Enjoy!!!

    This freezes very well, as it makes a large batch.

  2. The Following 6 Users Say Thank You to shellybean40 For This Useful Post:


  3. #2
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    Default

    Going to make some today for the hubby. He loves salsa and eats it likes theres no tomorrow, so now I will have plenty on hand and can just whip more up or defrost if need be! Thnx a bunch!

  4. #3
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    You are so very welcome!!! I wanted to let you know that I put in a whole bunch of cilantro, but we LOVE it. You can also adjust it to your taste. Also, I found some sliced frozen poblano peppers at Walmart. They work great in place of the canned chilies and have no added sodium. They cost $1.50 and the bag has enough chilies to make a LOT of batches of salsa.
    Enjoy!
    Shelly

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  6. #4
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    Made the salsa this weekend. Big hit!!!! Froze Four containers of it and kept one out. I swear to you, tasted just like the fresh stuff we had at the Mex. Rest. last weekend when we took my Mom out for dinner. Thanks so much for a great recipe, never buying jarred again. Gonna try chopping up an avacodo(?) and throwin it in some when I defrost the next batch. Don't think that would freeze well though, so will just add after!

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  8. #5
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    I am so glad you liked it!! We don't use anything else, my family loves it.
    I love that it is so easy and makes a large batch.
    Shelly

  9. #6
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    we make a lot of stuff with salsa, so I am sure this will save us lots of wasted money! Thanks for letting us borrow your recipe.

 

 

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