'da best homemade Salsa
A quick and easy Salsa recipe - prep time > 10 minutes, chill for 2-3 hours and it's ready to eat, plus it is even better the next day."Good but not quite on my excellent scale yet. Seems like this is a great starting spot in search of a salsa recipe that I have been trying to duplicate for years. It does get better the longer it sits though it is still missing something that I cannot put a finger on." - w7dux
Yield: 10 Ready in 15 minutes
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|1 Into a Cuisinart - in this order|
|1 Jalapeno; (diced) - remove some seeds for a littl|
|1 Finger Hot Pepper; (diced) - optional for a littl|
|3/4 cupSweet Onion; (diced) - about 1 to 2 small sweet o|
|Lawry's Season Salt; (if no Season salt add anot|
|1 tspBlack Pepper|
|1 tspCilantro; (Spice Islands or McCormick)|
|1 tspGround Cumin; (Spice Islands or McCormick)|
|3 tablespoonWhite Vinegar; (Heinz distilled)|
|1/2 tspLime Juice; (too taste start with 1/2 tsp)|
|8 canTomato Sauce; (Hunts)|
|3 14.5-oz canDiced Tomato; (Hunts - Regular or Fire Roa|
'da best homemade Salsa Preparation
With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky).
Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom.
Put the containers in the refrigerator and chill for 2-3 hours (the longer the better).
Will keep for 3-4 days in the refrigerator.
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