Homemade Salsa Wednesday, Sep 19 2012 

I looooove salsa. One of my favourite snack at night, once the boys are in bed, is tortilla chips and salsa, while snuggled up to my husband watching a movie. *love*  I used to be able to buy salsa in a fairly large container locally, for a decent price, but when they stopped carrying that size, I couldn’t bring myself to pay the price for the little jars. I like salsa too much to go without, and decided to find a recipe. What I found is that the recipes all used fresh tomatoes. I live in northern Canada. Fresh tomatoes are expensive. And I don’t want to always have some on hand as they don’t last long.

So, I decided to experiment with canned tomatoes and was surprisingly delighted at the taste! Yes, its different than store-bought salsa and I wasn’t sure how much I liked it at first. But it really grew on me and now I love it. I also love how easy it is to make. Takes 5 minutes or less, and since I buy my canned tomatoes on sale, it’s so cheap to make! You definitely can use fresh tomatoes too, if desired. I’ve done that when I bought too many tomatoes this summer and it was very delicious too!

Without further ado, here is the recipe! I usually don’t measure, but go by taste. 🙂

Homemade Salsa

1 can (28 oz) diced tomatoes, drained well
1/4 cup onion, chopped finely
1 clove garlic, chopped finely
1 Tbsp apple cider vinegar
Green peppers, diced or green onions, chopped, optional (looks pretty!)
Salt, to taste
Pinch of cayenne pepper, optional (if you like to add some kick to it!)

Put it all through the blender quickly, just enough to chop to the consistency you want. Taste, add apple cider vinegar or salt to taste. Best eaten right away (gets watery if put in the fridge for the next day, but still good!)

Stewed Meatballs Wednesday, Jun 29 2011 

This is a recipe from Jean Pare’s “Main Course” cookbook. We had it over brown rice and really enjoyed it! It’s a very quick meal to prepare (and put in the crock-pot), especially if you have read-to-use meatballs in the freezer (I make a lot of meatballs at once and freeze them for later use).

Stewed Meatballs

1 can (28oz) tomatoes*
1/2 cup onion, chopped
2 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/2 pepper

Mix all ingredients together, except meatballs. Pour over meatballs and bake 30 minutes at 350F.

*I used whole tomatoes and just quickly pulsed them in the blender. I think diced tomatoes would work well, so would puree, depending on the consistency you want!

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