Yolanda’s Mother’s Easy Salsa

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Jim and Sarah, friends of ours was out from CA for a visited. Jim loves to cook. I thought while they were in town it would be fun to cook a few of his favorite recipes and share them with you in the next few posts.

This is a super easy salsa recipe.

Yolanda’s Mother’s Easy Salsa

  • 1 Large Can of whole Tomatoes
  • 3 Yellow Chilies**
  • 4 Green Onions
  • 1 Bunch Cilantro*
  • ¼ teaspoon garlic salt
  • ¼ tsp cumin
  • Salt to taste

Place all the ingredients starting with the tomatoes first, in a blender or food processor, press the start button and volla’, fresh easy salsa.

*Please triple rinse the cilantro so your salsa won’t taste like dirt.

Remove the sombrero from the chilies. Don’t over blend the salsa. You will end up with a liquid soup. For spicy, add 2 more yellow chilies.

** I looked everywhere but could not find yellow chilies. Jim says that the yellow are not as spicy as jalapenos. He bought some to bring, but forgot them. He had them mailed to Clinton County, but did not arrive in time. So we used 3 jalapenos, seeds and all. At first it had a little kick, but mellowed out. They came over when the chilies arrived and we made another batch and it was a slightly less spicy  than with the jalapenos.

Ingredient Line Up! We only used 3 green onions because they were huge and 3 jalapenos.

Start with tomatoes. Use about 1/2 of the juice in the can along with the tomatoes. Then add ingredients in the order listed.

All ready to process on pulse. It only takes a few pulses.

Cut off the sombrero of the jalapeno. We added seeds and all. You could remove the seeds if it is too hot for you. I thought it was the perfect amount of heat. Sarah on the other hand…thought it was too spicy. She is a little wimpy in the spicy department 😉

Yolanda's Mother's Easy Salsa

This salsa has great flavor! I believe Yolanda’s mother is from Mexico. Jim said he questioned her using canned tomatoes. She said that is what they used because they did not have refrigerators.

I thought I had a photo of the yellow chilies that Jim sent me. I could not find it. They are the same size as the jalapenos…just yellow. The jalapenos worked fine. You just need to adjust it to how hot you like it.

We had a great evening and will share the other recipes in the next post.

I thought I would share with you the sunflowers I have in my kitchen...so pretty!

~Relish Food & Life

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3 responses »

  1. Pingback: Mexican Dinner | Relish Food & Life with Jill

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