Homemade salsa

When I started to winterize the garden today, I found a couple of surprises: a bunch of ripe tomatoes, a couple jalapenos (thought we had NONE, but found two today), and a couple more pumpkins that are still maturing. 


So, the winterizing didn't happen, but homemade salsa will! I usually make chunky salsa, but the kids have requested salsa like they have at our neighborhood Mexican restaurant which is more like a smooth salsa. So...


I'm going to try this recipe from Allrecipes.com except that I will use fresh tomatoes from the garden and will definitely add some garlic. 

Easy Blender Salsa

By: KELLYDP 

"My family begs me to make this during football season, with or without company coming over. It's so easy to make, that I don't mind. Use caution with the jalapeno pepper, however. I recommend using kitchen or disposable gloves. These amounts are the flavor my family likes, but you can use less or more jalapeno pepper depending on your tastes."

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What to Drink?
	Sauvignon Blanc
	Cuervo Especial Oasis
	Beer

Prep Time:
15 Min

Ready In:
45 Min

Servings  (Help)

USMetricCalculate

Original Recipe Yield 28 servings

Ingredients

• 2 (14.4 ounce) cans diced tomatoes
• 1 jalapeno chile, seeds and ribs removed
• 1/2 yellow onion, quartered
• 1/2 bunch cilantro leaves
• 1 tablespoon fresh lemon juice, or to taste
• salt to taste

Directions

1. Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.

Nutritional Information 

Amount Per Serving  Calories: 7 | Total Fat: 0.1g | Cholesterol: 0mg

In the reviews of this recipe, some people have indicated that they have had success freezing salsa. I've never tried such a thing, but might do a small test batch with this recipe.

Have you ever frozen something like salsa?