Description
A Fresh Tomato Salsa that combines canned and fresh tomatoes for a flavor that can’t be beat. The perfect use for summer produce.
Ingredients
1 14 oz can tomato sauce
1 lb fresh tomatoes, diced
1 small onion chopped
2 bundles green onion, chopped
4 cloves garlic, minced
1 jalapeno with seeds, chopped
2 jalapenos without seeds, chopped
1 tablespoon water
¼–½ teaspoon salt (or salt to taste)
Instructions
In the base of a blender, pour the tomato sauce, tomatoes, onion, green onion, garlic, jalapenos and water.
Alternate pulsing and stirring the mixture until it is the desired consistency (I like it a little chunky).
Pour into an airtight container and store in the fridge until you are ready to serve.
I think this salsa tastes best after it sits in the fridge for a few hours, so plan time to prep this recipe if you are serving it to a crowd.
Notes
This recipe is high in FODMAPs.
- Prep Time: 15 minutes
- Category: side dish
- Method: no bake
- Cuisine: Mexican