Odeliza Jacoba Recipes

Hola Chicos,

My home made Mexican salsa is such a universal sauce that I can use it for anything. Such as a topping for my famous Spanish egg white omelet, whole pinto beans, as a salad dressing for my South of the border inspired cold salad, and a dip with home made corn tortillas there are endless possibilities.

Serves: 8

Prep and Prepare time: less than 15 minutes

What you’ll need:

1. Plastic container to store the salsa
2. food processor
3. 1 can Italian tomatoes or your favorite can of tomatoes
4. 1 bushel or fresh cilantro
5. 1 whole purple onion chopped in half
6. 1 juice of 1 lime or lemon
7. 2 red or green jalapeno peppers cut and seeds removed
8. 1 bushel of fresh basil
9. salt and pepper to taste

What to do:

1. take all the ingredients listed above and place in a food processor and blend to your preference consistency.
2. add salt and pepper to taste.
3. place in plastic container and store in fridge this is good for about 3 days and can be kept in the freezer for longer.

Ciao,

Odeliza Jacoba