This salsa is from a friend of Mexican decent. It’s awesome and it’s so fresh. Try it with Blue Diamond Sea Salt baked nut chips.
Luna Salsa
1 can large whole tomatoes
1 heaping teaspoon minced garlic
generous handful of cilantro
tad of salt
1-2 jalapenos chopped
1 teaspoonish of Penzey’s Southwest Seasoning
Drain tomatoes and squeeze out each one – otherwise it gets too runny. Broil, blacken and peel away skin of jalapenos. I only use one pepper for a little heat because hot salsa really isn’t my jam.
Puree. I use a blender. I’m sure you could use a food processor if you wanted to.
*I like to keep the can of tomatoes in the fridge, that way the salsa is cold and ready to go after blending. I also found that blackened, chopped and frozen jalapenos work well with this recipe.
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