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Chunky Salsa
Ingredients
| 1 | jalapeno chile, seeds removed, chopped fine (wear gloves) | |
| 6 | medium tomatoes, chopped into 1/4-inch chunks | |
| 1 | medium red onion, chopped | |
| 3 | green onions, sliced thin with green tops included | |
| 1/8 | cup | loosely-packed fresh cilantro, finely chopped |
| 1/4 | teaspoon | cumin powder |
| 1/2 | teaspoon | chili powder |
| 1/2 | teaspoon | oregano, crushed |
| 1/4 | teaspoon | garlic powder |
| 1 | can | (8 oz.) tomato sauce |
| 1 | can | (4 oz.) chopped mild green chiles |
| 2 | tablespoons | red wine vinegar |
| salt to taste | ||
| pepper to taste |
Directions:
Mix all ingredients together. Let sit overnight to let flavors blend. Serve with crisp tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a covered container in the refrigerator for up to two weeks.
If you don't like spicy hot, you can omit the jalapenos - it will still taste great.
Customer Comments
Phyllis K Bonner Springs, KS
“My family loves chips and salsa while watching TV. For myself I set aside a portion before adding the jalapeno chile as I don't care for the spicy hot. This is a great recipe. ”
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