As much as I love a garden-fresh salsa, we also love preparing this "year-round" recipe for our guests using canned tomatoes. Not only is it super easy, but it also tastes wonderful and makes a great snack any time of the year. 

You will often find this at our Sunday Gratitude Brunch, served with our Veggie Frittata and Breakfast Potatoes.

Ingredients

• 2-14.5 oz cans of fire-roasted tomatoes
• ¼ roasted, deveined, deseeded jalapeno
• 2 cloves garlic
• 2 heaping TBSP chopped white onions
• 6 sprigs of Cilantro
• Salt to taste

How to Prepare

• For a thicker consistency, drain the canned tomatoes very well. For a thinner consistency, drain off some of the excess juice.
• Combine all ingredients in a food processor (or blender) and process to your desired consistency.
• Chill and serve.
• Store in an airtight jar or container, up to five days.

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Tip to Reduce Food Waste

If you made more salsa than you can eat, freeze the leftovers in a plastic container and use in your next batch of Chicken and Veggie Tortilla Soup.