Remember my post about this 4-Ingredient Homemade Salsa by Organizing Home Life? Well, I made it this afternoon. Yes, I know a plastic leftover container is a big no-no for a picture. Hopefully you’ve been around my blog long enough to know that there is NOTHING fancy here.
I changed a few things around. I did actually use the Ro-Tel, because the can states it was made by Con Agra. According to this list, Con Agra states all gluten on their labels, so I felt comfortable using it. The original recipe called for 3 tablespoons of fresh cilantro. I used 1 tablespoon of dried cilantro. I know fresh spices taste way better, but honestly they are not shelf stable enough for my sporadic planning skills. If I pay the big bucks for them, guaranteed they will go bad before I use them, so I rarely get fresh herbs.
Now that I have a house instead of a teeny-tiny apartment, I would love to try my luck at an herb garden this summer, though!
So, here’s my recipe:
- 2 cans Ro-Tel diced tomatoes with green chilies (I used mild)
- 1 tablespoon dried cilantro
- A sprinkle of salt
- 2 small onions, cut up
- 2 garlic cloves
I just tossed everything into my food processor. Then I processed it until it looked about right for salsa, nothing scientific. And I did it in the mud room, because the baby is sleeping and the walls are paper thin, and the kitchen is right next to her bedroom. I know, I could have just waited, but I was in the mood to make the salsa, so I did. So you must excuse the floor in this picture. It is, in fact, a mud room, and lives up to its name.
My opinion? If you like spicy foods, you will love it. It reminds me of Wholly Salsa, only hotter. I took a bite and it took me a bit off guard. But I took about 8 more bites, so it mustn’t have been too bad. Still, next time I am going to use 1 can of PLAIN diced tomatoes (which I can often get a great deal on with a sale and coupon, as opposed to the Ro-Tel, which I seem to have trouble getting cheaply), and 1 can of the tomatoes with chilies.
Overall, about $2.20 for this batch, which makes about 3 cups of salsa. I’m sure I can do better next time.
Meanwhile, any ideas on making it less hot, once it’s already made? I was thinking about mixing in some cream cheese…
This recipe has been submitted to:
Affiliate Disclosure Print This Post Email This Post