UPDATE: MY FIANCE AND I SNACKED ON TORTILLA CHIPS AND LEFTOVER SALSA FOR DINNER LAST NIGHT (WE WERE HUNGRY, BUT NOT FOR A FULL MEAL). I MUST ADMIT, I LIKE THIS BETTER NOW THAN I DID BEFORE. IT'S STILL SOMEWHAT SWEET, BUT NOT NEARLY AS SWEET AS I REMEMBER. IT ALSO THICKENED UP A BIT. I really enjoyed this. A little tomatoey-sweet (my fiance's #1 gripe), but good nonetheless. I'm not a super spicy salsa fan, but I do like some heat. D's salsa is VERY mild (that's a good thing if you're feeding kiddos, I guess...). Oh well, I'll just be sure to up the heat factor next time! I have been making a similar salsa recipe for years. It calls for 2 (14.5 oz.) cans of chunky pasta-style tomatoes (i.e. Hunt's), a couple of green onions instead of a yellow one, lemon instead of lime juice, a little more cilanto (1/4 c.), an entire 4 oz. can of (diced) green chiles (as opposed to 1/4 c. worth) and a tad of pepper instead of salt. My stand-by recipe doesn't call for pureeing though - it's meant to be a "chunky" salsa. I like both versions and will continue to use each one depending on my mood. :) Note: There is no need to chop anything before adding it to your food processor or blender. Just quarter (or halve if it's small) your onion and toss your cilantro leaves (sans the stems) in with your tomatoes, etc. and let your appliance do the work for you! That's what it's for anyways, right?!!?!? Thank you, for sharing, Denise. I'm very happy to have stumbled upon your recipe! :-)
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UPDATE: MY FIANCE AND I SNACKED ON TORTILLA CHIPS AND LEFTOVER SALSA FOR DINNER LAST NIGHT (WE...