By Elizabeth Barton '20
I was gonna save this salsa for May but it’s too good to wait until then! I have always been a smooth and nicely blended salsa kinda girl and this one has won my heart. The recipe makes a large amount so it’s awesome to make for a crowd (or just to keep a really good stash of salsa in your fridge). If you prefer chunkier salsa you could definitely use this same recipe but just finely chop all the ingredients and mix them together instead of using a blender (and use fresh whole tomatoes instead of canned)!
The link for the original recipe is below:
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