Mom’s Best Salsa

So I was’t exactly planning on sharing this recipe today…and then my two year old knocked my mason jar full of leftover salsa off the counter while I was preparing lunch.  Yup, life happens here.  Thankfully the jar itself didn’t break (a tribute to the wonder of Mason jars) but the plastic cap I had on it did, and salsa went everywhere.  But we were having Mexi for lunch so what was there left to do but make more salsa and take a few pics while the kids clamored for me to hurry up and finish so we could eat???!!!!  (I promise no blogger ever took pictures under greater duress!  And I really didn’t take that long, or did I?)

I’d be lying if I said I make this exactly the same way every time, but here are a few tips to make it turn out perfect every time:

The Rotel is a no brainer.  It’s really just diced tomatoes with some chopped green chilis that have hung out there in the can for a while.  But that’s just it–that time in the can makes your salsa instantly seem like you’ve labored days for that blend of flavor.  Just try it, you’ll be hooked.

Some kinda can of diced tomatoes.  I really love these organic Costco brand ones, but my greatest preference is my home canned.  Since ya’ll can’t buy those ;-), I opted to make them with this, and it’s definitely my next favorite.

The juice of half a lemon keeps your salsa a beautiful bright red and just makes flavors pop.  If you aren’t into that much lemon, cut it down a bit.

Not too much cilantro.  Just a loose 1/4 C. or a simple soft handful rinsed under running water in your sink.

ONE SMALL garlic clove.  I know.  I LOVE garlic too.  But this is all you need.  Trust me.  You want people to still like each other after they eat this.

1/2 of a Small/Medium yellow onion.  or use white if that is what you have.  Either will work fine.

1 Tsp. of Sea salt (Yeah Sea salt is my fav.  But again whatever you’ve got.)

Optional: If you like more heat, just throw in either a few slices of fresh or canned jalapeño.

Put all that into your blender (Yes I have a Vita-mix and I’m not sure how I ever survived without it.  Going on over a dozen years of ownership and can’t say enough good about it still.)  Pulse if you have the option with your blender or just turn on/off quickly.  You want things to get mixed up well.  Blend until you have mostly a pureed texture with a few chunks.  Or if you prefer a chunky, style then go with that!

Use 1/4 C. water to rinse out all the extra goodness from your blender and pour it into the salsa to thin it just a bit.  You should end up with just about one quart of goodness!!  Some days I could practically drink this stuff!

I know you can’t see the kids, but they are there, just waiting for me to hurry up!  So go jostle some ingredients from the pantry and fridge and try Mom’s Best Salsa for yourself!!

Mom’s Best Salsa

Course: Sauces

Cuisine: Mexican

Keyword: Chilis, Cilanthro, Garlic, Lemon, Rotel, Salsa

Prep Time: 7 minutes

Total Time: 7 minutes

Servings: 8 people

Calories: 18 kcal

The best restaurant style salsa you've ever had.

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Ingredients

• 1 14.5 oz can Diced Tomatoes
• 1 10 oz can Rotel Original
• 1/4 C. Cilantro not packed
• 1/2 Small/medium yellow onion chunked up
• 1 small garlic clove
• Juice of 1/2 Lemon
• 1 Tsp Sea Salt
• 1/4 C. Water

Instructions

1. Assemble your ingredients, pop them in the blender and pulse until mostly pureed. Voila!! Grab chips and taste test! ????

Nutrition Facts

Mom’s Best Salsa

Amount Per Serving

Calories 18

% Daily Value*

Sodium 374mg 16%

Potassium 186mg 5%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 2g

Vitamin A 2.9%

Vitamin C 11.4%

Calcium 3.1%

Iron 5.1%

* Percent Daily Values are based on a 2000 calorie diet.