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Homemade Salsa<br />
Christie Bliss – Highport Marina<br />
“Very easy and delicious make-ahead staple to keep on hand to eat with<br />
your Taco Bar, your breakfast burritos or for those lazy Sunday afternoons<br />
on the dock with your favorite tortilla chips.”<br />
Large can of whole tomatoes<br />
2 small Roma tomatoes, halved<br />
1 medium onion, quartered<br />
2 cloves fresh garlic, peeled<br />
1 or 2 bunches fresh cilantro, depending on your taste (I use two)<br />
1/4 cup lime juice (bottled is fine)<br />
1-2 tablespoons garlic salt<br />
2 teaspoons cumin<br />
1-3 whole jalapenos, washed, halved and de-seeded (depending on how<br />
hot you want it or how hot the peppers are)<br />
(I recommend to start with one pepper and keep adding until you get it<br />
as hot as you want it)<br />
• Put this all in your food processor or blender and blend until mixed<br />
well.<br />
• For best results, make this a day or two ahead and store in jars or<br />
plastic containers with lids.<br />
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