RECIPE: Fresh Salsa

Happy Salsa Month!

Yes, it's true. May is National Salsa Month. So grab your chips, wrap up your burritos, and get ready for a terrific fresh salsa recipe. This tastes great as a stand alone chip salsa or used in your favorite burrito bake recipe.

10 plum tomatoes

2 cloves of garlic

1 medium onion

2 jalapeno peppers

1 yellow bell pepper

1/2 cup whole kernel corn (from can)

1/4 cup cilantro leaves

1/2 tsp. salt

• core and coarsely chop tomatoes
• dice jalapeno and bell peppers (NOTE: the seeds of the Jalapenos hold the heat. If you want a hotter salsa, leave the seeds in the pot)
• chop onion
• press garlic
• cook tomatoes, peppers, onions, cilantro, garlic, and salt in slow cooker on LOW for 3 hours
• LET COOL!
• place tomato mixture in blender, blend until desired consistency
• place mixture back in slow cooker, add corn and cook on LOW for an additional 30 minutes

ENJOY!