Prep 15 mins
Cook 0 mins
From a good friend in Texas. We don't care for the large amount of cilantro so adjust to taste.
- 7 medium tomatoes, chopped fine
- 1 small red onion, chopped fine
- 2 jalapeno peppers, chopped fine
- 2 yellow hot peppers, chopped fine
- 8 ounces chopped canned green chilies
- 1 bunch cilantro, leaves picked off stem and chopped fine (adjust to taste)
- 1 (8 ounce) can tomato sauce
- 1 tablespoon garlic salt
- Use a food chopper to chop everything up fine.
- Serve immediately or keep for a day in the refrigerator.
Great fresh salsa! A friend reminded me she has been making and loving this recipe for years now, ever since I shared it with her. I forgot I'd given her the recipe. *blush*. We also enjoy this salsa. I reduced the canned green chiles to four ounces, and like another reviewer, added fresh garden peppers and lime juice. Thanks for sharing your recipe!
I waited to make this to use homegrown tomatoes (which came very late for us). Wow!! There really is nothing better than fresh salsa. I used the whole amount of cilantro because we love it and I mistakenly thought I had a red onion (and didn't) so I used a white onion. The flavor was excellent and while I was curious about the tomato sauce, it bound it nicely to make it very scoopable (I used the "scoops" chips). I am sharing the rest with friends tonight. Thanks Marg!
Yum yum yum... Made as directed to use up the peppers from the garden. Subbed fresh green chili peppers for the canned and added lime juice. Truly delicious and so simple to do! Thanks!