I love spicy salsa, and by spicy I mean burn your tongue and make you cry spicy. My husband and kids don’t like it that way. Weird, huh? I also like homemade salsa way better than straight from the can, and I don’t mind using a few shortcuts to make it. Using the Pioneer Woman’s Restaurant Style Salsa as a starting point, I created a salsa that is family friendly and still has great flavor. Want it hot? Chop up some jalapenos and toss ’em in.
- 1 yellow onion, chopped
- 1/2 bell pepper, chopped
- 2 garlic cloves, minced
- 1 28 oz can diced tomatoes in juice
- 1/2 7 oz can roasted green chilies (toss the other half of the can in some taco meat)
- handful of fresh cilantro (about half a grocery store bunch)
- 1 lime
- 1 tsp sugar
- 1 tsp cumin
- 1/2 tsp salt
- Chop the cilantro, and then mix with the onions, peppers, tomatoes, garlic, and green chilies. Add the sugar, cumin, and salt.
- Cut the lime in half, and then squeeze the juice over the tomato mixture, mix well.
- Add more seasoning if desired.
This makes about four cups of salsa, if you’re going to store it in the fridge for more than a couple days I suggest you boil it over the stove for about five minutes. It still tastes great that way!
Do not can this recipe! I have not tested the ph, and have no idea if it’s safe in a hot water bath.