How To Turn Garden Veggies Into Snack Food
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Take a look at what some happy reviewers has to say about this amazing salsa recipe:
“Just made my first batch of this salsa and after tasting it I can tell you it won’t be the last. Amazing easy and amazingly tasty. Listen to the other reviewers and beware the batch size. I had to run it as two batches through my food processor. Great starting point, can always add a bit more heat depending on who you are sharing it with. Love it.”
“I never write reviews, but for this I had to take the 2 extra minutes. This stuff is the BOMB…and I mean that in the best possible way! Awesome and easy. Love it, just the way it was written (well, I cut back on the cilantro a bit just because I am not a huge fan)…delicious”
I love this recipe. It tastes great, it’s easy to make, and you get to use your own produce that you grew with your very own hands! What can be better than that?
Ingredients
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel (I used fresh produce from my garden)
One 28-ounce can whole tomatoes with juice (garden tomatoes are best)
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon McCormick ground cumin
1/4 teaspoon Morton salt
1/4 teaspoon Domino sugar
1/2 whole lime, juiced
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Quick Tip: This recipe is perfect for freezing in individual containers. Make up a bunch so that you have fresh salsa all year long!
Thank you to The Pioneer Woman for this great recipe.