Easy, Fantastic Homemade Salsa

27 Mar

We are testing out our TIM, or “This Is Mexico”, attitude which our friend G says we must adopt when something inexplicable happens. So, with our best TIM attitude we are staying calm and not worrying at all that our closing date of March 16 has come and gone and we still do not officially own our house. Shrug, TIM. Que sera sera.

In the meantime, lets make salsa! I was taught this easy recipe by Nancy who is married to an El Salvadorian named Alfredo. It is so good!

IMG_3262Start by placing half of a large can of whole or diced tomatoes in a medium bowl.
IMG_3264Add pickled jalapeno pepper slices. I usually go with about seven. Try fewer for milder salsa or more for spicy hot!
IMG_3265
Puree the tomatoes and jalapeno slices. Add the juice of one lime and the rest of the can of tomatoes. Chop with a knife into bite size pieces.
IMG_3260 Using the chopper attachment, chop one half of a medium onion together with about one half cup loosely packed cilantro.
IMG_3266 Add chopped onion and cilantro to tomato mixture
IMG_3267
IMG_3268

Add about half a cup each of black beans and frozen
niblet corn. Mix and allow to sit for one half hour to let
flavours meld
IMG_3270
Serve and enjoy!

IMG_3272            Yum!

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