Next to ketchup, salsa currently tops the charts as America’s favorite condiment. Not only is salsa versatile, adding spice and freshness to dishes ranging from eggs to pizza, but provides a serving of vegetables as well. Up until this weekend I probably purchased at least a jar of salsa every week, it’s that good, and I eat it that much. I knew recipes existed for salsa I could make myself, but it was just expensive to purchase tomatoes for $2.99 a pound when I could buy a jar of salsa for that price. A friend introduced me to salsa made from canned tomatoes and Rotel this weekend. The great thing about this recipe is that it is a semi-homemade recipe, which according to Sandra Lee, is 50% fresh ingredients combined with canned ingredients to create something completely delicious and super easy. Last night I made this salsa and with the end results, I will probably never be buying a jar of salsa again – it is that easy and tastes so much better. In an effort to eat healthier, less processed foods, I am cooking meals ahead of time and packing them up to avoid running through the drive thru or picking up lean cuisines in bulk. The best thing about making this from scratch is that it has no chemicals or added sugars, plus you can regulate the level of heat so it is accessible to everyone. Try this recipe and I guarantee you won’t be eating the stuff from the supermarket anymore.
3 Minute Salsa
Ingredients:
1 jalapeno, seeded or not, depending on heat level you desire
½ small onion, diced
1 or 2 garlic cloves
1 large can diced tomatoes
1 can Rotel
1 tsp. salt
1 tsp. black pepper
Directions:
Dice small onion, jalapeno and garlic clove, add to blender. Add remaining ingredients to blender. Pulse until smooth consistency is reached. Pour into party dish and enjoy with chips, tortillas or any other tasty thing you like to go with salsa.
