Thursday, December 30, 2010

Gluten-Free Salsa (DELICIOUS!)

My brother in law has always claimed he made a great salsa.  So I was able to get my sister to email me his version.  I adapted to our tastes, and here's my version:

  • 6 Roma Tomatoes, diced
  • 2 Jalapeno Peppers (veined, seeded and diced)
  • 28 oz. of Red Gold Diced Tomatoes with Green Chilies
  • Cilantro (I grabbed a few stalks), chopped
  • Juice of 1 Lime
  • 4 t. white vinegar
  • 2 t. sea salt
  • 2 garlic cloves
  • 1 t. cumin
We like our salsa chunky but I wanted a thicker mixture so I blended about 1 cup of the salsa in the blender and mixed with the remaining salsa.

Tad's tip for making a hot salsa:  Add 2 Serrano Peppers

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