Rachel’s Homemade Salsa

So I’ve become a fan of making my own sauces.  Since I can’t eat much processed food making my own sauces gives me the ability to customize the flavors that I like to my dietary needs.  So far I’ve tackled vanilla, barbeque sauce, marinara (didn’t turn out great so no post on that), and today SALSA!

Last week Kate and I got a mexican addition to our bountiful basket.  This included an array of peppers, tomatoes, cilantro and tomatillos.  With these ingredients I made 2 different kinds of salsa- traditional red and a pineapple salsa verde.  I’m super happy with the way they turned out.   I have put the salsa in jars and then my grandma is going to let me borrow her canning pot so I can seal them.  There will be salsa for months to come!

The finished collection of salsa!
pineapple salsa verde

pineapple salsa verde

3 peppers (I’m actually not sure what kind they were), seeds, stem removed (depending how hot you like)

12 tomatillos husks removed. (canned works too.  I doubled the batch with 3 cans of tomatillos and it tasted the same to me.)

lime juice

2 small onions

1 ripe pineapple diced

1 bunch cilantro

salt

put everything in food processor or blender and blend.   That’s it!

original salsa

Original salsa

6 cans S and W stewed tomatoes mexican style drained (this saves a ton of time)

2 small onions

2 poblano peppers stem removed but I left the seeds

lime juice

Put all in the food processor (in 2 rounds) and blend.

I was going to put diced tomatoes in but it really didn’t need it but if you like it more chunky go for it.

tomorrow I’m going to put cilantro diced and green onion so its fresh and not soggy.

It tastes really good and couldn’t be easier.  Tomorrow I’m having my grandma and family over for a Mother’s Day dinner and hopefully they like a Mexican fiesta! I’m doing crockpot chicken tacos with salsa, guac, toppings and it should be pretty delicious. Happy Mother’s Day friends and family, especially my own Mom.

Feliz Dia de las Madres!

 

 

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