Saturday, August 9, 2014

Restaurant Style Salsa

This has become a staple at our house.  Besides eating it with chips, we use it to make a healthy version of creamy enchiladas, and as a sauce over chicken with angel hair pasta.  

1 can diced tomatoes
3 ripe tomatoes, quartered 
1 small red onion quartered 
1 bunch cilantro (about 3/4 cup)
1/2 jalapeño*
I clove garlic
1 lime, peeled
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon honey

Pour the canned tomatoes into a blender. Add the remaining ingredients.   Blend on low speed until combined. 

*If you like your salsa really hot, add the whole jalapeño.