Fast & Simple Fresh Salsa II
Fast & Simple Fresh Salsa II
This is another salsa recipe as I needed a fresh salsa with a bit of juice in it for use in a slow cooker. This recipe uses basic canned tomatoes, whole and peeled instead of fresh, but when you think of a jarred salsa, that is cooked as well, so this recipe is more like the jarred type. Photos are mine, I just made this on 25 Mar 2016. This is now my go to salsa recipe!
Ingredients
- 1 can whole peeled tomatoes, this is the 565 gram can
- ½ onion, diced
- 1 clove garlic, smashed and minced
- 3-4 spring onions, diced, white and green parts
- 1 large green chili, diced
- juice from one small lime
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- handful fresh cilantro, chopped
- zest from the lime, just a bit is good
Instructions
- Drain the juice from the can of tomatoes and set aside. Pour the tomatoes into a good sized mixing bowl. This can had 4 tomatoes and a good sized glass of juice.
- Use a a knife and fork and chop the tomatoes up, takes all of 2 minutes, if that, the tomatoes contain some juice as well, that is the reason to drain first. Photo shows done chopping.
- Chop all other ingredients and add to the bowl, as shown here. This is with the spring onion, garlic, onion, chilis, salt and cumin added. Mix well. Add the tomato juice to your needed consistency. If needing a thicker salsa, use less juice. If needing this for slow cooker use, use more juice.
- Squeeze in the juice from 1 lime (Thai lime, the small ones) and mix a bit more. Refrigerate until use.
Notes
Easy recipe that has the juice needed for slow cooker recipes. The salsa should keep for 2-3 days in a fridge, and is probable better the day after you make it, this lets the flavors blend together.
Used in Recipes Listed on this Site:
- Pork Chop Santa Fe.
- Easy Mexicali Pork Chops.
- Sheet Pan Shrimp Fajitas.
- Mexican Tortilla Casserole.
- Mexican Corn.
- Fish Tacos, made it, GO-TO recipe.
- Pork Tacos.
- Bacon-Wrapped Steak Breakfast Burritos.
- Slow Cooker Salsa Chicken.
- Salsa Chicken.
- 2 Ingredient Salsa Chicken, made it, GO-TO recipe.
- Cream Cheese Chicken Enchiladas.
- Slow Cooker Chicken Chili I.
- Chicken Chimichangas in 30 Minutes.
- Slow Cooker Chicken Thighs, Tex-Mex Style.
- Baked Cream Cheese Chicken Taquitos.
- Chicken Enchilada Casserole, made it, GO-TO recipe.
- Slow Cooked Tex Mex Chicken and Beans.
- One Skillet Cheesy Taco Pasta.
- Slow Cooker Chicken Chili II.
- Fiesta Cilantro Fondue.
- Beer-braised Chili.
- Manwich Chicken (Slow Cooker).
- Chicken Casserole (Slow Cooker).
Sounds great! A definite must-try 🙂
This is really good! After making, put in the fridge overnight and the flavors will blend together, the tomato juice is right on par with a canned salsa, this made just over 2 cups, and was perfect for my recipe I needed it for.
I made this today, 25 Mar, and I will say easy, and very good! I did not have a large green chili to use so I used 4 green Birds Eye chilis, seeds included. I used about about 3/4 of the retained juice to make a more liquid salsa for use in a slow cooker, and from the photos, the onions are not finely diced, as the intent of me making this is for a slow cooker recipe that will be made tomorrow, and will be cooked for minimum 4 hours, so the onions will cook down a lot. Over all, excellent taste and very easy to make.