{"id":42,"date":"2011-11-03T08:00:22","date_gmt":"2011-11-03T14:00:22","guid":{"rendered":"http:\/\/www.bakebreak.com\/?p=42"},"modified":"2017-04-28T09:23:01","modified_gmt":"2017-04-28T16:23:01","slug":"easiest-and-best-tomato-salsa-3","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/easiest-and-best-tomato-salsa-3\/","title":{"rendered":"Easiest Tomato Salsa"},"content":{"rendered":"

\"easy<\/p>\n

Our household goes through salsa FAST. \u00a0We put it on eggs, eat it with chips, spread it on burritos - needless to say, we eat a lot of salsa. \u00a0Not only that, but I'm really picky about it, too - none of that tomato sauce with chunks trying to pass as salsa. Fakers. \u00a0I demand texture (nothing about salsa should be creamy) and flavor (preferably in the form of cilantro). \u00a0My particularity about salsa inevitably means I have to spend more money (like $6 for a pint!) on the fresh stuff from the produce department; but not anymore! \u00a0This recipe yields about a quart for less than $2.75: what a bargain! \u00a0Twice as much for half the money? Deal.<\/p>\n

\"easy<\/p>\n

This recipe doesn't have too much heat to begin with, but will get more flavorful and spicy if you let it sit for a day before digging in. \u00a0Impossible, I know.<\/p>\n

\"easy<\/p>\nPrint<\/a><\/span>

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