Homemade Salsa: GCC Recipe Swap

We like salsa. We eat it on our eggs. We make homemade chips with tortillas and, of course, eat them with salsa. We mix it into recipes. So when we buy it ready made at the grocery store, we usually buy a big jug of it. The problem is that it's expensive and we all like different levels of heat. The answer to both problems is to make your own. You don't have to have a garden or even have fresh tomatoes in the vegetable drawer. And the days of peeling and seeding your tomatoes are over. Here's a simple way to have homemade salsa on hand in a fraction of the time.

Delicious Homemade Salsa with Canned Tomatoes

• 1 1/2 cans canned tomatoes with juice
• 3 fresh jalapeno peppers, chopped
• 1 small onion, chopped
• juice of one lime
  
• 2 cloves of garlic, peeled
• 1/4 cup snipped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 dashes of Tabasco

Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.

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