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.