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?

I did!

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.

Winter Salsa
When you don’t have summer’s bounty, you can count on this quick recipe for tasty salsa like your favorite Mexican restaurant.
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

  1. Put all ingredients in a blender or food processor and process until smooth.
  2. Store in an airtight container in the refrigerator up to 1 month.
Servings: 12
Yield: 4 Cups
Nutrition Facts
Serving size: 1/12 of a recipe (1.1 ounces).


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join the Conversation

  1. You *did* make me swoon, yes! Want some of this, right now.

Made with in Vancouver, WA. All rights reserved.