Very Easy Homemade Salsa Recipe by Minda
Cooking Instructions 1 Start by boiling your tomatoes and peppers together. After it boils, you can remove them and cut out the stems from the peppers and the core from the tomatoes and place them in your blender. Except for the oil add the rest of the ingredients. 2 Once it is blended, take it out of the blender and add oil to a medium size pot then pour your salsa in the pot. Cook the salsa in low medium heat for about 15 minutes. After it boils keep it in a low setting and taste it and adjust your salt as needed. 3 Turn off the heat and let it cool for a bit, then transfer it to a jar and let it completely cool before putting the lid on and placing it in the fridge. 1 Start by boiling your tomatoes and peppers together. After it boils, you can remove them and cut out the stems from the peppers and the core from the tomatoes and place them in your blender. Except for the oil add the rest of the ingredients. 1 Start by boiling your tomatoes and peppers together. After it boils, you can remove them and cut out the stems from the peppers and the core from the tomatoes and place them in your blender. Except for the oil add the rest of the ingredients. 2 Once it is blended, take it out of the blender and add oil to a medium size pot then pour your salsa in the pot. Cook the salsa in low medium heat for about 15 minutes. After it boils keep it in a low setting and taste it and adjust your salt as needed. 2 Once it is blended, take it out of the blender and add oil to a medium size pot then pour your salsa in the pot. Cook the salsa in low medium heat for about 15 minutes. After it boils keep it in a low setting and taste it and adjust your salt as needed. 3 Turn off the heat and let it cool for a bit, then transfer it to a jar and let it completely cool before putting the lid on and placing it in the fridge. 3 Turn off the heat and let it cool for a bit, then transfer it to a jar and let it completely cool before putting the lid on and placing it in the fridge. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Beef Tostada Cowboy Cookies (gluten free / vegan) Easy Mexican Rice (Arroz Rojo) Mashed Potatoes Sarah Vera style 🥜🥥🍌 Peanut butter, coconut and banana bites Beef Tostada Cowboy Cookies (gluten free / vegan) Easy Mexican Rice (Arroz Rojo) Mashed Potatoes Sarah Vera style 🥜🥥🍌 Peanut butter, coconut and banana bites Salt Marsh Lamb with Red Pesto Butterbeans Easy Mexican Rice (Arroz Rojo) Cowboy Cookies (gluten free / vegan) Beef Tostada Refried Beans from Scratch Banana chocolate chip muffins Sprouted moong pakoda Japanese Squid Okonomiyaki Pancake Stewed Lamb & Lentils Pan-fried Brussels Sprouts & Bacon Salt Marsh Lamb with Red Pesto Butterbeans Easy Mexican Rice (Arroz Rojo) Cowboy Cookies (gluten free / vegan) Beef Tostada Refried Beans from Scratch Banana chocolate chip muffins Sprouted moong pakoda Japanese Squid Okonomiyaki Pancake Stewed Lamb & Lentils Pan-fried Brussels Sprouts & Bacon