Small Batch Salsa Recipe
I received this recipe from my sister Karen. She had requested it from her favorite Mexican restaurant. The recipe made a lot of salsa. I reduced it to three quarts and shared it with family and friends. I have reduced it to 2 cups, which should be the perfect amount. Make sure you have enough chips on hand, you are going to need them.
Salsa
I received this recipe from my sister. She had requested it from her favorite Mexican restaurant. The recipe made a lot of salsa. I reduced it to three quarts and shared it with family and friends. I have reduced it to 2 cups, which should be the perfect amount. Make sure you have enough chips on hand, you are going to need them.
Equipment
- Knives
- Disposable gloves
Ingredients
- 1 Cup Petite diced tomatoes
- 1/2 Cup Tomato sauce
- 1/2 Cup Cilantro, chopped and loosely packed
- 1/4 Cup Onion, minced
- 1/2 – 1 Jalapeño pepper (See Notes)
- 2 1/2 tsp + 1/4 tsp Lime juice
- 1/2 tsp + 1/16 tsp Granulated garlic
- 1/2 tsp Salt
- 1/4 tsp Cumin
Instructions
- Using gloves, remove the seeds and mince the jalapeño. If you’re a real wimp, remove the membranes as well as the seeds. Do not touch your eyes. Remove gloves after adding to a 1.5-quart mixing bowl.
- Add all ingredients to the bowl. Mix and adjust to taste, the salsa will become hotter over time.
- Refrigerate for at least 30 minutes for the flavors to mingle before serving.
Notes
Using gloves when handling the jalapeno is strongly suggested. It is difficult to wash off the juice, even using soap.
Refrigerate in a container with a lid, and the salsa will keep for up to two weeks or longer.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 0.5 CupCalories: 29kcalCarbohydrates: 6.3gProtein: 1.2gFat: 0.1gSodium: 4.38mgPotassium: 143mgFiber: 1.3gSugar: 3.1gCalcium: 11mgIron: 0.5mg
Tried this recipe?Let us know how it was!