Mom’s Quick Salsa
Perfect Salsa
Three 28-ounce cans diced tomatoes
(“Ready-Cut” or “Peeled”)
Two 28-ounce cans crushed tomatoes
One 28-ounce can whole jalapeno peppers
(discard half the juice)
3 raw medium onions, 2 uncooked jalapenos
1 uncooked habanero pepper, 1/2 bunch cilantro
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1. Remove and discard bottom inch from
cilantro stems; rinse the rest.
2. Remove seeds and stems from all peppers.
3. Puree peppers, onions and cilantro,
4. Combine all with the following:
one TBSP onion salt
2 tsp paprika.
5. Serve and store rest in fridge or freezer.
Makes about five quarts.
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Or, even quicker, try this:
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Simple Salsa
One 28-ounce can peeled tomatoes
One small can whole jalapenos,
with carrots & onions & chiles
(remove stems)
Grate or grind about five seconds.
