Total Time: 10 min
Prep Time: 10 min
Cook Time: 0 min
Servings: 1 1/2 cups
This salsa is super easy to make and you can adjust the ingredients how you like or make a large batch by doubling or tripling the recipe. When it’s just my husband and I, I add more chili pods.
- 1 can peeled whole tomatoes – drained
- 1 can RoTel diced tomatoes & green chilies
- 1/2 tsp cumin seed
- 3 Japanese chili pods
- 1 cup cilantro
- 1 squeeze lemon juice
- salt/pepper to taste
Drain the can of whole tomatoes and add to a food processor. Add all the other ingredients for the salsa, and mix. Serve immediately or refrigerate for later.
More about Salsa
Salsa typically refers to a sauce, particularly used as dips. They range from really hot to mild and are often tomato based but many are not. Salsa is most often canned, bottled or jarred and most likely forms of pico de gallo. To increase the shelf life of salsa it is cooked to a temperature of 175 degrees. Also, vinegar and picked peppers have been used. Picante is a thinner salsa, meaning “to sting” in Spanish, referring to the heat of one’s tongue when eating it. Fresh salsa has a shorter shelf life and is usually sold in a plastic container.