|This is breakfast today of 3 egg whites, 1 whole egg and Winter Salsa!|
I am a HUGE fan of fresh salsa. My heart flutters when I think of walking to the garden and picking fresh vine ripened tomatoes, firm green jalapenos, fragrant onions and cilantro, and a perfect bulb of garlic, chopping them up and savoring the fresh flavors with crunchy tortilla chips.
Did you just swoon?
Ok, back to reality. Currently I have none of the above and I’m guessing you don’t either. Buying tomatoes and jalapenos at the grocery store is pretty sad right now so I have the answer for you. Winter Salsa. All that’s needed from the produce section is onion, garlic and cilantro and the rest requires a can opener. I promise you’ll love this salsa. It’s super addicting and I always keep a container of it in the fridge during the Winter months.
Let me know what you thought! I love hearing from you.
1 28-oz. can crushed tomatoes in puree
7oz pickled jalapenos (half the jar including juice or less if you prefer less spicy)
1/2 small onion roughly chopped
7 cloves garlic, peeled
1/2 tsp garlic salt
salt and pepper to taste
3 tbsp cilantro
- Put all ingredients in a blender or food processor and process until smooth.
- Store in an airtight container in the refrigerator up to 1 month.
Serving size: 1/12 of a recipe (1.1 ounces).