Quote:
Originally Posted by BucksCountyGirl
Hey Ella,
I found this recipe online for "On the Border Salsa"
2 1/3 cups peeled, seeded, diced tomatoes
1 medium garlic clove
1⁄2 white onion
1 jalapeno
1 teaspoon cayenne
1 3⁄4 teaspoons cumin
2 teaspoons jalapeno juice
1 teaspoon sugar
1⁄3 cup fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt
Pulse your tomatoes, onion and garlic in a food processor until finely chopped
Clean and de-stem the cilantro and put into processor.
Slice the lime and squeeze till you have 1 TBS of juice, put into processor.
Place all other ingredients into the processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refrigerate for an hour or two and serve. You can eat immediately but it will taste better if you let everything set.
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Hi, Kelli. Thank you! I will try it this summer. It all sounds good. I believe, I used most ingredients, except cumin and jalapeño juice. It may as well be the missing part. Thanks.