Homemade Salsa

You can make a big batch of this Salsa and freeze them for up to 8 weeks. It’s not only great for chips ‘n dip but it’s also great to add to any meat dish. I made Chicken and Butternut Squash Enchilada Casserole and used this salsa for the sauce.

Ingredients:

1 1/2 cup or one pint grape tomatoes, diced

1 jalapeño pepper, chopped, for mild taste – remove the seeds and ribs

4 garlic cloves, minced

handful of cilantro

juice of one lime

1 onion, chopped

1 15 oz. canned tomato sauce

1 tablespoon tomato paste

1 tablespoon chili powder

1 teaspoon oregano

1 teaspoon cumin

salt and pepper to taste

Optional: 2 tablespoons sugar to neutralize the flavor. Sugar balance the acid taste of the salsa. Also add 1 teaspoon smoked paprika for smoky flavor.

Instructions:

-Heat a pan with oil. Sauté garlic and onions until the onion is soft or translucent. Add the tomatoes and season with salt and pepper.

-Add oregano, cumin, chili powder, and tomato paste, stir to combine well. Add jalapeño pepper and lime juice.

-Add tomato sauce, stir to combine, simmer for a minute. Add the cilantro, stir to mix well.

-Remove from the heat. Use an immersion blender to smooth out the salsa. Or use a blender or food processor and blend to get a smoother consistency. If you like chunky texture, don’t blend.

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