Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
28 ounce can diced or whole tomatoes
1 10 ounce can tomatoes and green chilies
1 cup fresh cilantro
1 medium sweet onon
1 jalapeno pepper, seeded
Place all ingredients in the bowl of your food processor and pulse a couple of times until your preferred consistency is reached. Pour into a serving bowl and enjoy.
Leftovers can be stored in an airtight container in the refrigerator for up to one week.
This should be made as needed. This should not be frozen. This salsa recipe is not appropriate for canning.
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Today a quick and easy kitchen basic! This time for that delicious cantina style salsa we all love when we go to the Mexican restaurant! This stuff is super simple to make and you are going to love it! A combination of fresh and pantry ingredients and you will have salsa in no time! Have your chips ready and always have these ingredients on hand because you can make this in the drop of a hat and everyone is going to devour it!
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1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 cloves fresh garlic
Juice of 1 lime
1 teaspoon Sazon seasoning or Mexican seasoning
1 teaspoon salt (adjust to your taste)