Quick and Easy Salsa
This is a Tribune staff favorite. Staff members have been known to eat it for breakfast and ask for secret stashes to take home. There are never leftovers. - Mary Hoisington
Prep Time: 20 Minutes
28 oz can of whole canned tomatoes
28 oz can petite diced tomatoes (quality brand)
3 jalapeno peppers diced (2-3 inches long, leave or remove seeds depending on how hot you like it) *you can substitute jarred jalapenos to better control heat
1 large sweet onion (yellow)
2 colored bell peppers roughly chopped (any color but green)
2-4 bunches cilantro (stems removed as much as possible)
Juice from 2-3 fresh limes
4 cloves garlic
1 tsp salt
1 tsp pepper
1/4 cup sugar
Place all ingredients except petite diced tomatoes in food processor or blender. Blend until fine, but do not puree it. Stir in petite diced tomatoes. Serve.
All ingredients in this recipe can be adjusted to personal taste depending on your preference for heat, thickness or saltiness. Refrigerate to store. Sauce does tend to get a little hotter the longer it is stored.
Great to use as a salad dressing!