LOCATION: Recipes >> Salsa >> Salsa 19
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Salsa 19
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SALSA
3 16-oz cans of whole peeled Tomatoes
1 small can green chilies (optional)
2 onions, chopped or 1 bunch green onions and 1 onion, chopped
3, 6, or 9 jalapenos for mild, medium or hot
1 tablespoon oregano
1 tablespoon garlic powder
1 teaspon red pepper
1 teaspon crushed red pepper
Put tomatoes, yellow/white onions and jalapenos in food processor
and pulse quick just to chop up coursely or break up tomatoes by
hand and finely chop, with knife, the yellow/white onions and
jalapenos.
Chop green onions and green chilies by hand and add to tomatoes.
Add spices to taste.
You can add a little of the jalapeno vinegar to salsa if it will
not be eaten that day, for preservative.
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