Recipe by SHURMAY
"This salsa is a staple at our house. There's nothing better to serve as a dip for tortilla chips or as a condiment for your favorite Mexican food. Include jalapeno peppers for added heat."
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3 (10 ounce) cans
diced tomatoes with green chile peppers, partially drained
1 (6 ounce) can
fresh cilantro leaves
Quick & easy....added a little garlic & MMMMMMM
This salsa had a thick pasty texture after having been refrigerated and a little too overpowered with onion. I love all kinds of salsa but would not recommend this recipe.
This salsa was so good! To tone down the spice for the kids however add a little salt. I was extremely surprised with the complex taste of such a terribly simple salsa to make. I am going to jar this to give to friends and family!
This salsa turned out pretty good, although I ended up with salsa paste. Next time, I think I'll watch how long I leave it in the blender! It does taste better after it's been in the fridge for a while, too. Thanks for the recipe!
I have been searching for a salsa recipe that is easy to prepare and is the consistency of those served in my favorite restaurants. This is it!! Mine too thickened overnight but I just added some V-8 juice to it. This one is a keeper. Thanks for the recipe!
This is a great starter recipe. I tweeked it with garlic, salt & about 1/2 tbsp oregano, also a little bit of hot sauce!
My son Steve used this recipe for a sixth grade math project, and we made it for his class. It was a huge hit! He snipped off the cilantro leaves to measure 1/4 cup rather than use an entire bunch, and we found it to be just the right amount. No need to mince the cilantro or dice the onion since the blender does all the work for you.
Not sure what anyone sees in this.. Turned out terrible for me...
* Percent Daily Values are based on a 2,000 calorie diet.
Francisco's Blender Salsa
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: < 1
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