Fresh & Famous: Easy Homemade Salsa

It's almost embarrassing to tell you guys how much Mexican food we eat in my house, almost. It's everyone's favorite - even my little guy will scarf down an enchilada and some guacamole. The one thing we can't get enough of though is chips and salsa. We're not alone here right? It took a few tries but about a year ago I perfected the perfect red salsa. 

This salsa recipe is fresh, garlic-y (so not a word!) and with just a hint of spice. You can alter the recipe here and there to turn it up a notch if you like, but this one works perfectly for us. 

 Here's What You'll Need:

1/2 White Onion

6-8 Garlic Cloves

1 Jalapeno 

1 Cup Cilantro

28 oz. Whole Stewed Tomatoes

16 oz. Tomato Sauce

1 TBSP Lemon Juice

Salt to taste

Here's What You'll Do:

I recently won a Ninja Mega Kitchen System and I'm telling you my life will never be the same! I'm in love with this multi-use appliance and it has changed my life. No, I"m not being dramatic - I'm serious! I made this salsa in under five minutes with the Ninja! 

Okay. First thing, prepare your veggies. Peel your garlic, pull off a handful of cilantro, cut your onion into large chunks, and slice your jalapeno in half and remove the seeds. Put all of your veggies into your food processor and pulse until the veggies are diced up. 

Add stewed tomatoes to your processor and pulse again. Once the tomatoes are diced to your preferred consistency, add in the two cans of tomato sauce, and about a tablespoon of lemon juice. I prefer a less chunky salsa so I pulse the ingredients a bit longer than you might. Salt to taste. That's it! 

Now begins the fun part! Give your salsa a taste test! 

This recipe makes about 48 ounces of salsa. I just pour the extra in a 24 oz. pickle jar and put in the freezer for later. 

Enjoy! 

• Oven Roasted Zucchini and Yellow Squash
• The Best Cornbread You've Ever Eaten 
• Fresh From Scratch: Blueberry Muffins

{This month's advertisement}