I am not one to turn down chips and salsa! I mean, who can? Whenever we eat out at a Mexican restaurant, I typically ruin my meal by overeating those salty and crispy chips along with that flavorful salsa. And don’t even get me started on guacamole!!!
I am not a fan, however, of jarred salsa. Maybe it’s just because I’ve never found the right blend or brand, but I’d much rather take 5 minutes and just make my own. And yes, I said 5 minutes! Okay, more like 8 because sometimes I can’t work my own can opener, but this is pretty dang quick salsa!
Everyone, and I mean everyone who I serve this to is over the moon for this salsa. I remember I made it years ago and took it to a family dinner with all of my extended family. One of my uncles parked himself in front of that bowl and just kept digging in. He asked me what I put in it and when I got to the cilantro, he paused and replied, “I HATE cilantro!” Then he kept on eating it because it’s THAT good!
Makes 6 cups
3 (14oz) cans petite diced tomatoes, drained
1 (14oz) can stewed tomatoes with celery, onion and bell pepper
1 (8oz) can tomato sauce
1 (8oz) can diced green chilies
1 green bell pepper, stem and seeds removed, quartered
2 large garlic cloves
4 green onions, green and white part thinly sliced
1 small bunch cilantro
2 tsp salt
2 tsp sugar
In a food processor (or blender) pulse together 2 cans petite diced tomatoes, stewed tomatoes, tomato sauce, green chilies, bell pepper, garlic cloves, 2 green onions, cilantro, salt and sugar. Make sure your bell pepper and garlic are finely chopped. Pour into a large bowl and stir in 1 can petite diced tomatoes and remaining 2 green onions. Serve immediately. Store in an airtight container and keep refrigerated. It will last about 2 weeks in the fridge if it’s not already gone by then!
This recipe is linked up at – Weekend Re-Treat, Live Laugh Linky, Riverton Housewives Round Up, The Creative Collection, Super Saturday, Link Party Palooza, Monday Funday, Totally Talented Tuesdays, Wow Me Wednesday, Friday Finds,