Homemade Salsa ingredients

Homemade Texas Mission Salsa

Homemade salsa ingredients : Texas Mission Salsa. Salty, spicy, juicy, and mouth-wateringly fresh. YUM! Sadly tomato season is FAR too short. It’s a bummer, but I have a solution. I used to live in Texas, and while I was there a super cool lady gave me her secret recipe, so I’m sharing it with a few of my closest friends… YOU!

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Okay, not so secret, but when you try it and share some with your friends, you’ll want to make it YOUR secret recipe. This meets all of my fresh salsa needs but I don’t have to have fresh off the vine toms (or the icky, mealy grocery store ones) to make it! What’s better is that it’s the easiest thing you’ll ever make. Ever. It’s so easy that you could seriously print my first pic and make it.

….but just in case you’re into the details, here’s the formula:

Texas Mission Salsa

1- 28 oz. can of tomatoes, or two smaller cans (whole, sliced, diced…whatever)

2-4 garlic cloves sliced a couple of times

1/2 – 1 seeded (unless you live on the wild side) jalapeño pepper

a fist full of cilantro

1/4-1/2 of a small onion cut into chunks

heaping 1/2 tsp. black pepper

1 tsp. salt

Blend all ingredients until chopped and mixed well. Eat it up! Refrigerate it if there’s any left over. It’s actually even better after it’s been hanging out in the refrigerator over night because the black pepper flavor comes out more.

Feeling a little wild and crazy? Add a squeeze of lime.

You want some, right?

Me too, but I’m lucky because I have some in my fridge right now. So go dig out your blender and in 5 minutes or less you’ll have some too and we’ll chow together! WOO WOO!

Enjoy!

Texas Mission Salsa

Ingredients

1- 28 oz. can of tomatoes, or two smaller cans (whole, sliced, diced…whatever)
2-4 garlic cloves sliced a couple of times
1/2 – 1 seeded (unless you live on the wild side) jalapeño pepper
a fist full of cilantro
1/4-1/2 of a small onion cut into chunks
heaping 1/2 tsp. black pepper
1 tsp. salt

Instructions

Blend all ingredients until chopped and mixed well. Eat it up!
Refrigerate it if there’s any left over. It’s actually even better after it’s been hanging out in the refrigerator over night because the black pepper flavor comes out more.

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