Wednesday, October 17, 2007

Tomato Salsa

1996 Southern Living Annual Recipe Book - Tomato Salsa by Sheila Fogle

1 (16oz) can crushed tomatoes, undrained (I don't see this size ever... usually 20+ oz and I just use most of the can - leave a little out of it)
2 (14.5oz) cans diced tomatoes, undrained
1 (4.5oz) can chopped green chiles, undrained
1 medium onion, chopped
2 large jalapeno peppers, chopped
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
2 Tablespoons lime juice
1 Tablespoon sugar

I sometimes add a little salt also (for more flavor). Combine ingredients... feel free to puree it further in a food processor if you don't like chunky salsa. The heat and flavor of the salsa will intensify over time (3 hours + before serving)... I usually make the day before serving and put it in a sealed container in the fridge overnight.

Love this recipe! Who doesn't love fresh salsa! Yum!

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