Homemade Salsa

When I got to Mom's last week, she had made this homemade salsa for us. It was good! It's the Pioneer Woman's recipe (click on the underlined word recipe to go to her blog for the post showing step by step pictures & instructions). Be sure to read the comments with her recipes.






Mom found these new Tostitos dipping strips! I don't know if we have them in Iowa yet.

Mom's surgery was today. The surgeon said it went well even though her knee was in pretty bad shape. She had kind of a rough time with nausea and vomiting for a while but the nurse got it under control after trying a few medicines. Tomorrow may not be easy either - first time for therapy, starting pain pills, etc.

Restaurant Style Salsa

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.