Prep 5 mins
Cook 5 mins
Easy and so delicious! Tastier and fresher than store bought. No preservatives but lasts in the fridge a long time. You control the heat and the sodium. Fat free, low calorie and vegan too!
- Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.
Very good! I made this as written, except I only used 1 jalapeno and no hot sauce. That 1 jalapeno was plenty - equivalent to 'medium' store bought salsa. I prefer a spicier salsa, but no one else in the family does. The parsley however, is overpowering. 1/4 cup is too much (and I like parsley!). Next time I'll only use one sprig, if at all. I think I'll try lemon juice instead of lime next time, lemon seems to 'lift' flavours better. EDITED TO ADD: I had to throw this out. The parsley flavour got so intense it was completely overpowering. The tomato and onion flavours also were strange - instead of 'fresh', this just tasted raw to me. Perhaps I'll try this again but I'll simmer everything for a bit first, to remove the raw flavour.
OUTSTANDING. Now I know how many of the Mexican restaurants make their salsa - with CANNED tomatoes. I loved this. I did sub out cilantro for the parsley, added some oregano and cumin and lemon pepper. Will make this recipe from now on! Thanks for sharing! UPDATE: I made this again and used Rotel tomatoes with chilis and left out the jalapenos and it was medium heat I would say. Just FYI :)
I went one step further than just using canned tomatoes - I used dehydrated garlic and onion, cilantro flakes, and the lime juice came out of one of those little plastic squeeze lime. The tomatoes were petite diced with chilis (hot), so I simply mixed it all up and let it sit in the fridge for a couple hours. It was as good as anything I've bought in the store and at about 1/3 the cost. Now I'm waiting for canned diced tomatoes to go on sale!