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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Very simple recipe for Salsa. Quick and easy, I learned this from a lady I used to work with, and edited it to suit my tastes. Everyone that's tried it asks for the recipe. It's great with chips or on anything Mexican. Ingredients:
1 (28 ounce) can whole peeled tomatoes with juice |
1 medium onion, diced |
1/2 teaspoon garlic powder, to taste |
1/2 teaspoon chili powder, to taste |
1/2 teaspoon cumin, to taste |
1/2 cup trappey jalapeno, drained (i use sliced, your favorite brand is fine) |
1 teaspoon dried cilantro (large stems removed) or 1/4 cup chopped fresh cilantro (large stems removed) |
salt (depends on the chips i'm using) (optional) |
Directions:
1. Combined all ingredients in a sauce pan and simmer over Med/Med-Low heat approximately.
2. 20 min or until onions are cooked.
3. Remove from heat and let cool for a few minutes.
4. Pour into blender (use towel and hold down the lid) and pulse on chop or grind until desired consistency is reached.
5. This sauce requires refrigeration unless you can it properly.
6. I don't bother because it never lasts that long here.
7. I have kept it in fridge up to 3 weeks without a problem.
8. Enjoy!
9. I also make this with fresh garlic and peppers, this is just more consistent for flavor and heat.
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