Sunday, October 28, 2007

My Homemade Winter Salsa

I call this Wintertime Salsa because it's an easy salsa to make in the winter, when garden fresh tomatoes and peppers might not be available. It uses canned and dried ingredients, but still has a fresh taste compared to grocery star salsa sold in a jar.

Annie's Easy Wintertime Salsa

2 14.5-ounce cans stewed tomatoes, with juices
8 slices of pickled jalapenos (use less for a milder salsa)
2 tablespoons of the juices from the pickled jalapenos (use less or omit for milder salsa)
1 tablespoon minced garlic
1 tablespoon bottled lime juice
2 teaspoons dried cilantro leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon seasoned salt
1/2 teaspoon ground cumin

Set one can of stewed tomatoes aside.

In a blender or food processor, combine remaining ingredients and process until fairly smooth.

Add reserved can of tomatoes and process (or use pulse setting) for approximately 1 second at a time, repeating 4-5 times, until tomatoes are blended in, but still slightly chunky.

Pour into a bowl and serve at room temperature or chill, if desired.

Makes approx. 1 quart of salsa.

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