Homemade Red Salsa

AuthorAshley

Yields6 Servings

I N G R E D I E N T S //
 1 lb can whole peeled san marzano tomatoes
 5 garlic cloves
 ½ cup fresh cilantro
 ¼ cup white vinegar
 ½ tbsp onion powder
 ½ tbsp garlic powder
 ½ tbsp salt
 ½ tbsp tejano seasoning
 1 poblano pepper, deseeded
 1 medium white onion
 2 tbsp fresh lime juice

D I R E C T I O N S //
1

Add everything except the tomatoes to your food processor. Blend until well minced together and no large chunks remain. Then, dump in the full can of tomatoes and juice to the food processor. Blend in the tomatoes until no large chunks remain and then ENJOY!

Stays good refrigerated in a mason jar for a week! And it just gets better day after day.

Ingredients

I N G R E D I E N T S //
 1 lb can whole peeled san marzano tomatoes
 5 garlic cloves
 ½ cup fresh cilantro
 ¼ cup white vinegar
 ½ tbsp onion powder
 ½ tbsp garlic powder
 ½ tbsp salt
 ½ tbsp tejano seasoning
 1 poblano pepper, deseeded
 1 medium white onion
 2 tbsp fresh lime juice

Directions

D I R E C T I O N S //
1

Add everything except the tomatoes to your food processor. Blend until well minced together and no large chunks remain. Then, dump in the full can of tomatoes and juice to the food processor. Blend in the tomatoes until no large chunks remain and then ENJOY!

Stays good refrigerated in a mason jar for a week! And it just gets better day after day.

Homemade Red Salsa
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