This is by far the easiest and fastest recipe for me to make. My friend from Comemos, Let's Eat! shared this with me.
Making salsa this way ensures that you can have salsa anytime you want.... for breakfast, in the middle of the night, or when that unexpected guest drops by....
Now, salsa made with fresh ingredients always tastes better, but what do you do when you are in a pinch? Pull out that can of stewed tomatoes, my friend!
And, did you know, you can freeze your peppers, onions, garlic and cilantro? I cut Anaheim peppers into large chunks and put them in a freezer bag. I peel the onion and quarter it; then put it in a freezer bag. The garlic goes in whole, skin and all, as a clove, in a freezer bag. The cilantro just goes in whole in the freezer bag. Got the idea? Great, huh?
This is a recipe that my 20 year old son makes all the time. He loves it so much, he can eat the whole thing!
So, whip it up, give it a try, and adjust the ingredients to your liking!
1-14.5 oz can stewed tomatoes (simply stewed, NOT Mexican style)
1 large Anaheim pepper, cut into large chunks
1 small onion, peeled and quartered
1 clove garlic, peeled and pressed
1 T. Cilantro
Sugar and salt to taste
Put ingredients in a food processor and pulse to desired chunkiness.
Serve with chips or as a condiment for other dishes.