Salsa

I looooove salsa, but I hate chunky salsa. I have tried every kind of store brand salsa and they are all chunky. So I have made my own. This has a nice bite to it already. Feel free to spice it up more if you like.



Salsa
Makes about 6 cups

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
1/3 cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
1/3 cup green bell pepper
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency. Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

If you prefer a milder salsa, remove the seeds from the jalapeno before adding it to the food processor.

Apple Salsa

I got this recipe from my friend Amanda. I was skeptical at first but as I sit here with a spoon and a big bowl of salsa (I ran out of chips a long time ago) I am now a believer! 

Apple Salsa

Ingredients

1 red apple

1 green apple

¼ cup cilantro
¼  cup red onion
1 serrano pepper
1 lime
1 tablespoon canola oil. 

Directions

Dice apples and onion. Finely dice serrano pepper. Finely chop cilantro. Mix together. In separate bowl juice lime and whisk in oil, pour over apple mixture and stir together.

Tortilla Chips

Ingredients

whole wheat flour tortillas

Directions

Heat oven to 350. Line a baking sheet with parchment paper. Cut tortillas into desired size and bake till brown and crisp 8-10 minutes.