Salsa

Ingredients:

In this recipe I use a food processor, but it isn’t needed. You can just finely chop up the jalapeno, garlic, and cilantro.

28oz can Crushed Tomatoes
28oz can Diced Tomatoes (drained)
1 Jalapeno Pepper (half with seeds and half without seeds)
4 cloves Garlic (or add Garlic Powder to taste)
1 Lime
2 tbsp Salt
1 handful of Cilantro chopped (about 1 tbsp)
1 large Onion (or 1 and 1/2 smaller Onions)
1 and 3/4 cups Water
Food processor (optional)
Knife
Cutting board
Large spoon

Directions:

1. Add 1 can of crushed tomatoes to a food processor.
2. Chop up jalapeno pepper (half with seeds and half without seeds), salt and garlic, then add to food processor.
3. Cut lime in half, and squeeze juice into food processor, then pulse.
4. Add a handful of cilantro to food processor, then pulse.
5. Transfer to large bowl.
6. Add 1 can of diced tomatoes (drained), 1 chopped onion, and 1 3/4 cups water to the bowl and stir.
7. Transfer to storage containers. I prefer glass containers because of the tomato. Put in refrigerator for 2 days, then your salsa will be ready to eat!