Chunky Salsa

Better tasting than the bottled stuff!

Customer Rating: Recipe Rated Two and a Half Stars

2 Ratings    1 Comments

Yield: about 6 cups

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

Recipe Rated Two and a Half Stars

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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