Wednesday, April 25, 2012

Mexican Salsa

2  14 oz cans whole tomato's
1  14 oz can Mexican stewed tomato
1  4oz can green chilies
3  cloves garlic, crushed
2  bunches gr. onion chopped
1/2  white onion chopped
1/4th  bunch cilantro, chopped 

dash of pepper
salt to taste
1 jalapeno diced (optional)

Place tomatoes in a food processor, process until you like the consistency, we like it a little chunky.  Add the rest of the ingredients. Best if it has an hour or more to marry. 

Other options can be a little bit of cumin and/or hot sauce. I (Jamie) prefer this without extra heat.


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