May 26, 2010
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Salsa is one of my most favorite things to eat. And the greatest thing about it is it’s good for you and it’s fat-free.
You can put it on anything, rice, chicken, beans, salads, or just dip some chips and chow down.
If I’m running out of ideas on what to eat I’ll grill some chicken breasts and spread this over the top. Doesn’t get any better.
I’m not a fan of chunky salsa, nor am I fan of jarred salsa. I’ll eat it from a jar, but it’s that bowl of fresh salsa they put in front of you in restaurants that make you forget all about the dinner you ordered while you devour it with some chips. Not that I do that…but someone may.
This is super simple to make and another very versatile recipe. You can change it up and add to it whatever you have or want. Make it chunky or smooth. It’s all up to you.
- 28 oz. Can Sweet Plum Tomatoes, drained
- 7 oz. Can Salsa Verde **See Note
- 1 Jalapeno Pepper, seeded or unseeded and sliced
- 1 Cup Fresh Cilantro
- 2 Cloves Fresh Garlic
- 1 Medium Onion, quartered
- 1 Fresh Lime
- 1 tsp. Sugar
- 1 tsp. Cumin
**Note: I used Herdez Salsa Verde. You can find this in the ethnic section of your grocery store. It’s a smooth green sauce made from tomatillos, onions, and serrano peppers.
In a food processor add all ingredients and pulse until you reach the consistency you want. For me, it’s smooth, but you can work it whatever way you like.
Once well blended taste and add any additional seasonings as needed.
Place in an airtight container in the refrigerator and allow to chill for a few hours.
Serve with chips, mix into dips or guacamole, serve on grilled chicken, whatever you got!