I have a chips and salsa problem. There are many days that I will eat that for lunch and then again for dinner. In the summer when we have homegrown tomatoes nothing beats fresh pico! But for winter, we have to settle for blender salsa. Everything in it is fresh except for the canned tomatoes. If I have leftover tomatoes in the freezer from my garden I will use those and that gives it a fresher taste. Oh, you didn’t know you can freeze tomatoes? Well, you can! And use them in the winter for marinara or tomato soup or salsa! Just thaw them and remove the skins, and your ready to use them! This is a trick I learned from my amazing 76 year old Latina mother, who knows everything! Really!
- 2-14 oz cans of diced tomatoes
- 1/2 red onion
- 2 cloves of garlic
- 1/2 jalapeño including seeds (we like spice)
- 3/4 tsp honey
- 1 tsp kosher salt (kosher is best for salsa and pico but regular is fine)
- 1 small bunch of cilantro
- Juice of 1 lime
Add all ingredients to a blender. Blend or pulse to your texture preference. Enjoy!