Winter Warm-Up Salsa

One of the things I miss most about the summer is the taste of a fresh tomato. Tomatoes are such a big part of my life; from growing them in my garden to making fresh sauce and salsa.  However, every year around mid-February, I tend to run low on the salsa that I have made from my previous summer's harvest.

What is a girl to do? Honestly, I skip the expensive pre-made salsas and I use canned tomatoes to make my own. Yep, if you choose the right brands and add in fresh items like garlic, onions and cilantro (cheap and plentiful all year round) you can trick your taste buds into believing you are eating freshly blended tomato-goodness!

Below you will find an adaptation of a recipe I found on thepioneerwoman.com. I jazz mine up with a bit more spice and a secret ingredient: a splash of orange juice. If you choose to change up the brands I have suggested, I recommend sticking with an organic, whole canned tomato. The less that happens to the tomatoes before they hit your bowl, the better off they will be.

Three little tips:

1. This is a BIG batch. feel free to cut it in half.
2. If you don't have a large blender or food processor, make it in two batches and combine in a big bowl at the end.
2. Don't skip the time in the fridge! It is what allows the flavors to come together.

Ingredients

• 1   28 Ounce can of Muir Glen Whole Tomatoes with their juice
• 2   10 Ounce cans of Rotel or Reld Gold Diced Tomatoes with Green Chilies
• 1/2 cup Chopped Onion (White or Yellow)
• 1 clove Garlic - chopped fine
• 2 whole Jalapenos, seeds and ribs removed - sliced thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 3/4 cup Cilantro
• 1/2 whole Lime Juice
• 1/4 cup Orange Juice - pulp free 

 

Instructions

Combine whole tomatoes, diced tomatoes with chilies, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, orange juice and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you like - 15-20 pulses gives a super smooth texture. Refrigerate salsa for at least two hours. Taste for salt/seasoning on a tortilla chip. I tend to go light on the salt and use El Milagro or Mission salted Tortilla Chips. Enjoy!