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Mexican Salsa

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Salsa

My mother is always making homemade salsa. She is either using her tomatoes from a grocery trip that need used up, canned, or in the summer fresh. So it inspired me to make salsa of my own. Family loves it and it is EASY, which is my middle name! This is just a base for any type of salsa you may want to make, whether it be fresh, fruit, canned, hot or mild. Experiment with it!

3 jalapeno peppers (more or less depending on your heat level)
1 medium onion quartered
1 garlic clove, halved
drizzle of olive oil
3 14 ounce cans of whole tomtatoes
4 fresh cilantro sprigs
1/2 tsp salt

Heat oven to 400 degrees. Quarter the onion and place on a baking sheet with jalapenos and garlic. Drizzle with a little olive oil. Cook until the peppers are blistering. approx. 15 minutes.

Remove from oven and take the stems out of the jalapenos. If the you prefer you can sweat the jalapenos to remove the outer skin. Do this by placing in a bowl while hot and covering with plastic wrap for 20 min.

Place onion and garlic in food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consitency.

Chill and serve with chips.

Note: Jalapenos vary in heat. I usually cook three, and add two. If the heat is not hot enough I add the last one during the tomatoe process.

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

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