Only the Best Salsa Ever, That's All

There's something you should know about Russ and I.  

We.  Love.  Salsa.

Like, a lot.

In fact, now that we have mastered the most perfectest (it's a word) and yummiest of all salsa recipes, we manage to go through 2 quarts of salsa a week.  2 QUARTS....A WEEK!  I mean, it's vegetables, right?  Let's not talk about the chips

So, I feel it's my duty to share this top secret recipe with you. After all, secrets don't make friends *wink*.

First I need to tell you my favorite part about making this salsa- you don't have to chop all of your ingredients into a million pieces.  You get to use a blender!  Whoop-Whoop! 

My second favorite part about making this salsa is that you can use fresh or canned tomatoes- which is good for us because we have probably 20 more quarts of canned tomatoes from last season that we need to burn through.  

Challenge accepted.

Here's what you need:

-1 Large red onion

-1 Large green bell pepper

-3 Jalapeno peppers

-4 Cloves of garlic

-1 Small bunch of cilantro

-2 Quarts of whole tomatoes (or 4, 15 ounce cans if purchased from store)  OR 10 ripe tomatoes

-1 1/2 Teaspoons of salt

-2 Tablespoons of ground cumin

-4 Tablespoons of sugar

-Juice of one lime OR  3 drops of Young Living Lime Vitality Essential Oil

Let's get started.  Grab your blender or food processor and layer the ingredients in the order as listed above.


To start, quarter your onion and put it in the bottom, then quarter and seed the green pepper and put in next.  After that, decide if you want your salsa spicy or not (leave the seeds in for spicy, remove for less spicy), then throw them in on top of the onion and pepper.  Next is cloves, cilantro (maybe 1/2 cup?), and then tomatoes.  If you are using canned tomatoes, drain the water out first.  If using fresh tomatoes, remove seeds and squeeze excess liquid out of each tomato.   Add the remaining seasonings.  Lastly, squeeze the juice of a lime on top of it all.  I don't normally have limes in the house, so I used my Lime Vitality Essential Oil instead.  3 drops of that goodness is all it took.

Once all the ingredients are in, cover tightly "pulse" the ingredients until larger items have chopped up to desired consistency.  We like our salsa with little chunks, so ours comes out looking like so:


This recipe makes 2 quarts of salsa, which will keep in the fridge for up to 2 weeks.  


Yum yum in my tum tum.  

You're welcome ;)