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Appetizers Dips Tex-Mex/Mexican

Southwest Style Salsa

No cooking required! Just need a blender or food processor. Refrigerate for 24 to 48 hours to allow the flavors to meld. Then just stir or shake and enjoy!

Tam’s Easy Southwest Salsa

1 (14.5 ounce) can diced tomatoes, drained
1 (14.5 ounce) can diced tomatoes with green chilis, drained
1 jalapeño pepper, seeds removed, sliced (optional)
1/8 to 1/4 cup firmly packed fresh cilantro leaves
1/4 cup chopped red (purple) onion
1 tablespoon fresh lime juice or 2 tsp concentrate
1/4 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili pepper
1/16 teaspoon (a pinch) dried crushed red pepper
1/4 teaspoon salt

In blender or food processor pulse about half dozen times, pour into clean canning jar and close with lid, then chill for 24 to 48 hours before serving to allow the flavors to meld. Shake or stir before serving.

Optional: Omit jalapeno pepper and add 1/2 cup drained peaches and 1/4 cup drained pineapple.

Smoother: Pulse more

Chunkier: Pulse less and if desired reserve half to two thirds of the tomatoes to stir in after pulsing.

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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