Chili’s Salsa
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Ingredients
- 1 14 1/2 oz can diced tomatoes
- 3 T. canned diced jalapenos(or 3 T. El Pato tomato sauce-its hot)
- 1 T. lime juice
- 1 tsp salt
- 1/4 tsp ground cumin
- 1/2 spanish onion
- 1/2 garlic clove
- 15 leaves cilantro
- 3 green onions-tops
Instructions
- Combined all ingredients except onions in a food processor.
- Run food processor on high for just a few moments until the tomatoes have been pureed, yet still chunky.
- The jalapenos should be chopped into visible minced bits.
- Be careful not to over-process.
- Pour the mixture into a bowl and add sliced onions.
- Stir well, cover overnight for flavors to blend.
Notes
Very easy and quick - make the day before. You may want to double or triple this recipe as it will go fast as the recipe only makes about 2 cups.
- 1 14 1/2 oz can diced tomatoes
- 3 T. canned diced jalapenos(or 3 T. El Pato tomato sauce-its hot)
- 1 T. lime juice
- 1 tsp salt
- 1/4 tsp ground cumin
- 1/2 spanish onion
- 1/2 garlic clove
- 15 leaves cilantro
- 3 green onions-tops
Recipe Notes
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