Summer Salsa

Fresh salsa tastes so good on a summer day - or any day in my book. I found a recipe for Blender Salsa from the book, “Secrets of Fat-Free Cooking” by Sandra Woodruff, RD. I never knew making salsa at home would be so easy. I’ve made this several times, and I’ve adapted the recipe to my tastes and doubled it. It’s especially good using fresh tomatoes (just under two lbs. is about right) - just blanch the tomatoes for one minute and when cool, peel the skins off and chop.

2 14.5 oz. cans whole or diced tomatoes
1 C. onion, chopped
1-2 garlic cloves, minced
2-4 Tbsp. jalapeno peppers, chopped
1/4 - ½ C. cilantro, minced
4 Tbsp. red wine vinegar
2 tsp. chili powder
1/4 tsp. salt

Place all ingredients in a food processor or blender, and blend for 5-10 seconds. The mixture should be slightly chunky. Place salsa to a serving dish, cover, and chill for several hours to blend the flavors. Serve with tortilla chips.

This recipe fits nicely in a quart jar. If you use unsalted tomatoes, add 1 tsp. of salt.