Pantry Salsa

You’ll need diced tomatoes with onion, diced tomatoes with chilies, cumin, onion powder, garlic powder, sugar, seasoned salt, and garlic salt. I keep these particular spices in my cabinet……actually, I keep way more than that. I think I might own almost all the spices they sell at the store – except for those that cost a birthright. I always make sure to keep canned tomatoes in stock. Kroger runs them on great Mega Events sometimes, so I always stock up.

You need to drain one can of tomatoes…..the one with onion. I ran some water over mine to help, then I shook it to get the excess water out. If you don’t drain one can, it will be too runny…..and we want to keep all the hot spiciness in the tomatoes with chilies, so leave those alone.

If you want your salsa to be smooth, put both cans of tomatoes into your food processor. If you want it chunky, skip this step. I’ve made it both ways, but I like it pureed better. Makes it seem more like restaurant salsa….and it’s easier to keep on your chip.

Time to add all your spices. I love seasoned salt…..it’s good stuff. I put it on tons of things. It’s really great in scrambled eggs. My awesome friend, Penny, brought me a HUGE container of the stuff from Red Robin. I love her forever.

Give that puppy a whirl! Depending on how chunky you want it, you’ll let it go a while or let it only be working a short time.

As you can see, mine still has little chunks in it. That’s the way uh huh, uh huh I like it. Uh huh, uh huh.

How easy what THAT? It’s pretty awesome. Store it in the fridge. It won’t last long – but only because you’ll eat it.