Simple Spicy Salsa Recipe 
Every Texan, I believe, ALWAYS keeps a jar of salsa in their frig. It's as much a highly valued pantry staple as flour or sugar. Oh sure, there's those that like to make their own from scratch. But I'll bet ya, they store a back up jar in the back of the pantry.
But can you believe? Me, born and bred from Dallas, Texas (actually Garland or as my grandfather would say "Gawland"). Did not have one back up jar available the other day when I needed it! YIKES!
Oh WAIT A MINUTE.... Here's a can of diced tomatoes with Chipotle Peppers, I can use it. Shew!
I'll admit to you folks that I'm watching my spending these days. If I can get away with buying a store brand verses the larger name brand without sacrificing taste, I'll do it. My local grocer carries Food Club products and this week I happened to have picked up some petite diced tomatoes with chipotle peppers for 69 cents. SOLD!
I've tried making salsa from canned tomatoes before, and didn't really like the taste. Something was always missing; the smoky flavor mostly.
Well, Food Club got it right and their spicy tomatoes are delicious and full of flavor! All I really needed to add was a handful of cilantro and we were ready to eat!
HERE'S ALL IT TOOK FOR THE SALSA
- 1 (15oz) can Food Club petite diced tomatoes with chipotle peppers
- handful of fresh cilantro; rinsed, thick stems removed
Drain about 1/3 to 1/2 of the liquid from the can. Pour tomatoes into a small food processor and place cilantro on top. Pulse for 20 to 30 seconds, just until there's a happy medium of small chunks without it being pureed
We were all impressed that it didn't taste like it came from a can. Since making it, I've poured it on top of my morning eggs, my afternoon nachos, and my dinner time bean burritos. I'll hestitate buying another jar of salsa. I think I'll just keep a can of these tomatoes in the pantry instead.
Extra Photo
I must have been hungry when I got behind this truck, because this is what I saw.
I’ve always made salsa using fresh tomato’s. It never occurred to me to used canned! I’m trying this!
Man – I LOVE all the different flavors of canned tomatoes. So easy to spice up a recipe. I’m trying this one!
Anne
I always keep a couple of cans of the roasted garlic tomatoes or basil & oregano tomatoes.
I’m with you Anne, they can give a recipe a whole new boost!
Someone told me once, canned tomatoes are better for you than fresh. It has something to do with the cooking process, more antioxidents or something.
Can anyone more knowledgeable on the subject explain it to me or us, rather?
RECIPE UPDATE:I started throwing one garlic clove, the juice of one lime and big handful of cilantro (stems & all) into the food processor. I let it chop everything fine, then add the mix with the can of diced tomatoes with chipotle peppers. It’s a party in your mouth!
This sounds great. Right now I am buying my salsa from my favorite restaurant and it is something like $8 a pint! I would use salsa more often but I refuse to buy more than one pint a month. I LOVE bean soup. I use:
1 bag dry pintos cooked
1 can diced tomatoes with mild gr chilies
1 can corn
1 oinon diced and steamed until tender
garlic powder to taste
cajun seasoning to taste
I cook the beans in the PC for about 1 hr then add everything else. Corn bread goes great with this. You can always dress it up with s tiny bit of sour cream and cheddar cheese just to make it a beautiful colorful bowl of chili soup.
Darlene
I have extra mouths to feed tonight and my budget is on the thin side. Darlene, you’ve just inspired tonight meal. A bright bowl of pinto bean soup & fresh cornbread is PERFECT for my crowd.
I’m so glad you came by today.