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Almost-Fresh Salsa


Here is the dilemma:

Our family goes through a lot of salsa, mostly because one of the sacred rites around here is Sunday night nachos. (You should try it. 10 minutes, everyone loves it, and it's sometimes in front of the TV. Heaven.) I hate chopping and seeding mealy tomatoes in the winter. It's a lot of work for a disappointing result. There is some delicious fresh salsa out there, but the kind I really like is $6 for a small tub! Wyatt and Yancey would slurp that in 10 seconds. And canned salsa has never floated my condiment boat. Too sweet, flat, or weird.

Enter "Almost-Fresh Salsa," a recipe given to me by Emily who got it from her ex-boyfriend who got it from his Mom. And you guessed it--it uses canned tomatoes. I cannot keep enough canned tomatoes in the house. I've heard the packaging makes them bad for you, but have plugged my ears on that public service announcement. You only live once, right? If I don't smoke or eat fast food, I can be crazy and use canned tomatoes. 

This salsa meets my criteria of tasting good. Who cares if something is fresh but it tastes like crap! Or if it's "all natural" but you can only choke down a spoonful. About to step onto a soapbox here, but some of the recipes floating around on Pinterest or Foodgawker look absolutely awful. I'd rather have a banana for every meal than concoct some of the "good-for-you" things out there. (Speaking of bananas and Pinterest, this post is really funny.)

And if you have a salsa soapbox, you know I'd love to hear about it. 

Almost-Fresh Salsa
If you double or tripe this recipe (not a bad idea), don't double or triple the garlic. It will inedible the next day. Maybe add just a tiny bit more. And you'll notice this doesn't have any lime. The acidity balance is perfect without it.

1 28 oz. can whole tomatoes, drained
1 seeded jalapeno (or to taste)
1 garlic clove
big handful chopped fresh cilantro
1/4 c. finely sliced green onions
coarse salt

In the bowl of a food processor (or by hand), chop the garlic and jalapeno. Add the drained tomatoes and pulse a few times until salsa reaches desired consistency (slightly chunky, not a puree.) Remove tomato mixture from bowl and add cilantro, green onion, and salt to taste. 

Reader Comments (6)

Awesome picture! The vibrant look of this salsa certainly brightens up this wet, gray morning. Canned tomatoes vary so in taste. Do you have a particular brand that you recommend? Thanks!
May 16, 2013 | Unregistered CommenterPam
I too like making canned tomato salsas when the real things are out of season. Two of my favorite salsas ($6 a tub) are the Salsa Mama and Skagit's Best--and at least Salsa Mama, maybe both, use canned tomatoes. So you're certainly onto something! We destroy salsa around here, too, but even if the large can of organic tomatoes costs $3, the rest of the ingredients are inexpensive and you get twice as much final product as the little store-bought tub.
May 16, 2013 | Unregistered CommenterBetsy
OK, even if Pinterest recipes look awful, I want to pin this one!! Is it possible to add the PIn It button?
May 16, 2013 | Unregistered CommenterKay Lynn
Yum. It's so good to see your posts again. Will you share your recipe(s) for nachos? Your parents' version too?
May 16, 2013 | Unregistered Commentercaps
This sounds great. It seems to me canned tomatoes are more acid than fresh ones - I don't know why they should be, but maybe that's why you don't need the lime?
May 17, 2013 | Unregistered CommenterRosemary
@Kay Lynn, thanks for the nudge! I finally added the button. Thanks for reading!
May 20, 2013 | Registered CommenterSarah MK

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