Salsa…one of my all-time favorite foods.
There’s nothing like homemade salsa, and once you make it yourself, you’ll never go back to the jarred disaster claiming to be salsa.
You can leave out the Ro-Tel if you like. We just love the extra boost of flavor. And don’t oversalt the salsa. Tortilla chips are salty enough!
This is my version, and I always get asked for the recipe. Our favorite certified gluten free tortilla chips are Snyder’s of Hanover Whole Grain Tortilla chips.
It will keep in your fridge for a few days, but it’ll get eaten long before that…
Yield about 3 cups.
- 1 can Ro-Tel tomatoes and chiles (mild or original)
- 3 Roma (plum) tomatoes
- 1/2 large onion
- 1 bunch cilantro (about 1 cup chopped)
- 1/2 bell pepper (any color)
- 2 cloves garlic
- 2 limes
- 1/8 teaspoon ground cumin
- salt and pepper to taste
- 1 jalapeno, optional
Roughly chop the tomatoes, onion, cilantro, bell pepper, and garlic. Drain the Ro-Tel and add it to a food processor or blender. Add the chopped ingredients on top, squeeze the juice of both limes in, and add the 1/8 teaspoon cumin, salt and pepper. Don’t overdo the cumin or it will overpower the salsa!
Blend to desired consistency, and refrigerate until needed. Salsa will keep in fridge for a few days, but I promise there won’t be any left the first time you bring it out. Enjoy!