I have a killer salsa recipe. And since it’s Tuesday, kinda seems like the perfect time to re-share this classic. It’s super easy. You’ll likely have most of the ingredients on hand already. And 10 minutes…that’s pushing it. I’d say, 5 minutes and you’re ready to top your Tuesday tacos.
This recipe was one of my first blog posts. Almost 3 years ago. Three fucking years. I can’t believe I’ve been sharing random shit since about this time of year, back in 2015. Check it out: hey good lookin whatcha got cooking}
I love looking back at old posts. Really, not much has changed. I mean, they have, but not a ton. My photos have for sure gotten better with practice. Still exclusively use my iPhone 8 Plus. Of course, there are now annoying ass adds. And the look has changed a bit. Other than that, still the same ol girl that’s likes to throw back some wine, cuss a
little or a lot, and loves to cook and buy cute clothes.
Anyway, I’m sharing this gem again today, because it’s almost impossible to find on my site.
And it’s wayyy to good to keep it hidden.
It was also brought to my attention how hard it is to search recipes. So I promise I’ll be sharing some shortcuts this week too.
10 Minute Salsa
Here’s what you’ll need:
- 1 can (28 Ounce) Whole Tomatoes
- 2 cans (10 Ounce) diced Tomatoes And Green Chilies
- 1/4 cup Chopped Onion
- 1 clove Garlic
- 1 whole Jalapeno, seeded
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro
- 1/2 Lime
Here’s what you do:
Add all ingredients to a large food processor. Pulse 15 times.
Refrigerate before serving.
Serve over tacos and you’re set!