Here's my fresh recipe for Cilantro Salsa:
Cilantro Salsa (author's own)
Step 1: Chop-open-blend
- Chop a bunch of fresh cilantro
- Open a 28oz can of crushed tomatoes
- Mix cilantro and tomatoes together in blender until uniform in texture
- Grill whole yellow or red onion in a cast iron pan (peel and all) until softened
- Let onion cool, then chop coarsely into 3-4 chunks
- Grill 3 cloves garlic whole for about 1 minute
- Add chopped onion and peeled garlic to blender
- Mix everything together until uniform in texture
- Salsa is now ready to eat, as is, with corn chips
- Refridgerate in two 1 liter jars or,
- Can in two 1 liter jars or,
- Freeze in two quart bags
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