Friday, October 12, 2012

Seriously Easy All-Canned Salsa

My husband is a HUGE fan of salsa.  I make this at least once a week, sometimes two or three times.  I'm not exaggerating either.  I really should buy stock in the company that makes Ro-Tel.  The best thing about it is you can change up the degree of spice to your salsa.  Not only can you buy different "temperatures" of Ro-Tel but you can add as much or as little crushed red pepper as you like.  It really changes up the recipe.

This recipe was adapted from the very first recipe in the Salsa Lovers Cookbook, All-Canned Salsa. I think that's a pretty appealing name and it doesn't hurt that the first recipe is such a good one.

Seriously Easy Salsa

Printable Version

2 cans Ro-Tel, (10 oz) drained
1 can tomato sauce (8 oz)
1 Tbsp crushed red pepper
1 Tbsp dried cilantro
1 tsp minced garlic (about 2 cloves if you use fresh)
1 tsp red wine vinegar

1.  Add all ingredients, except tomato sauce, to a bowl and blend.

I use a hand operated "processor" a lot like the Progressive International Manual Food Chopper and Salsa Maker shown to the right because I like it a bit chunky but not too chunky. 

If you don't want to purchase a food processor just for your salsa because your husband doesn't demand salsa daily, you can also use a food processor.  Pulse it to leave chunks or blend it to remove all of the chunks.

2. After you've used the food processor, add the tomato sauce and blend again.

Quick as can be, it is ready!

You can eat it immediately or let it sit in the fridge for a few hours to let the flavors meld together.  I prefer it that way but sometimes my husband just can't wait!

This salsa can be frozen.  I'm honestly not sure how long it lasts in the refrigerator because it disappears within 2 days however because most or all of the ingredients are canned it would be good up to a week.


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