Looking for a delicious salsa recipe for upcoming NFL playoff games or even the College Football National Championship game tonight? Well, look no further than Grace’s salsa recipe. I got this recipe from my friend Grace that I’ve known since high school after I saw a picture she posted of it. Since then, it has become a staple in our home and something we love to make in big batches. With a large food processor, you can literally whip this up in no time! One of my favorite things about salsa is how nutritious it is, a 1/2 cup serving counts towards your fruit and vegetable servings for the day. It is also filled with plenty of Vitamin A & C and a beneficial antioxidant called lycopene. Enjoy this salsa with your eggs, as a salad dressing for a taco salad, and of course with chips but try to stick to just 1-2 servings of the chips!
- 28 oz. can of whole tomatoes (preferably Red Gold), drained
- 2 – 10 oz. cans of diced tomatoes with green chilies , with liquid
- 1/2 a large white onion, diced in large chunks
- 1/2 cup of fresh cilantro, rinsed
- 2 jalapenos with seeds, cut in half
- 3 cloves of garlic, crushed
- Juice of 1 Medium lime
- 1/2 tsp of ground cumin
- 1/4 tsp of white sugar
- 2 tsp of salt
- In a large food processor, add in all ingredients and pulse just 3-4 times until it the salsa is your preferred consistency. It should not take long at all and be very careful not to over process to prevent a big batch of tomato mush. You can do the same thing using a large blender but you may have to divide into two batches.
- Refrigerate until ready to serve!