My family loves salsa! It’s full of flavor, low-cal, and goes on just about anything. It’s delicious on baked Tostitos (16 scoops = 120 calories + barely any calories for the salsa) or put it on scrambled egg whites to make them completely tolerable. This recipe is fast and easy. I make it with a food processor and set aside a small amount of the ingredients to hand chop for extra texture to the salsa. (You can skip that if you want.) It makes almost one gallon. We usually finish it in 3-4 days!
3 LARGE CANS OF CRUSHED TOMATOES
3 CLOVES GARLIC
1 1/2 WHITE ONIONS
1 BUNCH CILANTRO
1 SMALL TOMATO
1 TABLESPOON SALT
PEPPER TO TASTE
In a food processor, chop the halved and seeded jalapeños well. Then add peeled garlic and chop. Add one can of crushed tomatoes and blend. Pour this into a gallon container. Peel one onion and roughly chop before putting into processor. Hand chop the remaining onion half and set aside. Add two cans of crushed tomatoes to the processor. Throw in almost all of the bunch of cilantro retaining a few leaves to hand chop. Blend thoroughly. Pour this into the gallon container. Hand chop the small tomato. Add it and the hand chopped onion to the salsa container. Add the hand chopped cilantro. Add seasonings. Stir to blend.