Summer Breeze Salsa

Let me start by saying: Salsas are a dime a dozen! I know, and I agree. A good salsa could be executed many, many ways! So, after much hesitation, this is the recipe I LOVE so very much!❤️ This cantina style salsa is MY professional creation, time tested, and 100% tasty!It is easy, and makes a ton!


  1. 84 oz canned plum tomatoes
  2. 1 lemon(juiced)
  3. 2 tbl sp powdered garlic
  4. 1 bundle cilantro
  5. 1 white onion
  6. 1 jalapeño
  7. 2 serrano peppers
  8. Salt
  9. 1 tbl sp Black pepper


  1. We need to set up our “salsa station”, trust me on this:) you’ll need: Large storage type bowl, with a lid. A blender, and a cutting board/knife. Remove stems from peppers.

  2. This is all about blending things a certain way, and throwing it all together! So to start: open all cans of tomatoes, Keep 2/3 of the juice. Cut onion into fourths, clean, and peel. Wash and pick cilantro, removing most of stems. Finish by measuring or preparing any remaining items.

  3. In a blender poor a can of tomatoes, throw in the onion, and blend well. Pour into big container. Blend another can of tomatoes, with cilantro and lemon, and add to big bowl. Blend last can of tomatoes with all peppers and add to the big bowl. Add all remaining ingredients, besides salt at this time.

  4. Stir well, mixing all flavors, and begin salting the salsa. It takes a lot, so brace yourself. Lol. Taste often as you stir in the salt. Refrigerate for 2 hours, and serve.

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