I am still absolutely in love with the homemade-with-tomatoes-from-my-garden Salsa Recipe, but for the months when tomatoes are not in season, this recipe is top shelf amazing. I don’t know how I never thought of this before, but using canned diced tomatoes is brilliant and delicious. I’m fairly certain I’m never going to be buying the over-cooked, mushy-tomato version of most store-bought salsa.
Fresh (ish) and totally healthy!
Canned Tomato Salsa
recipe by adorkablerecipes.blogspot.com
Yields 24 oz salsa
Ingredients
2–14.5 oz cans diced tomatoes with chilis, drained
OR 1–14.5 oz can diced tomatoes with chilis plus 1–14.5 oz can diced tomatoes (to reduce heat)
1/4 cup onion, finely chopped
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp Italian seasoning
1 Tbsp lemon juice or vinegar (apple cider, red wine or balsamic)
pepper
Directions
Pour all ingredients into a 7 cup food processor. Pulse to desired consistency. Transfer to a glass storage container. (I save and wash my formerly-store-bought 24 oz. salsa jars–they’re the perfect size.)
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