Recipe by Greffete
Very simple recipe for Salsa. Quick and easy, I learned this from a lady I used to work with, and edited it to suit my tastes. Everyone that's tried it asks for the recipe. It's great with chips or on anything Mexican.
Top Review by slickchick
Fixed as written but when I saw my husband adding hot sauce to the dish I knew that wasn't a good sign. We both agree that the cooking took away the taste. I added fresh cilantro and onion and that really helped. I'm going to make again but by-pass the cooking and just but it all fresh into the blender. Made this again without cooking it and it was really good. Just threw it all into the blender. Did add some fresh garlic, a little lime juice and a splash of white vinegar.
- 1 (28 ounce) canwhole peeled tomatoes with juice
- 1 medium onion, diced
- 1⁄2 teaspoon garlic powder, to taste
- 1⁄2 teaspoon chili powder, to taste
- 1⁄2 teaspoon cumin, to taste
- 1⁄2 cup trappey jalapeno, drained (I use sliced, your favorite brand is fine)
- 1 teaspoon dried cilantro (large stems removed) or 1⁄4 cup chopped fresh cilantro (large stems removed)
- salt (depends on the chips I'm using) (optional)
Directions See How It's Made
- Combined all ingredients in a sauce pan and simmer over Med/Med-Low heat approximately.
- 20 min or until onions are cooked.
- Remove from heat and let cool for a few minutes.
- Pour into blender (use towel and hold down the lid) and pulse on chop or grind until desired consistency is reached.
- This sauce requires refrigeration unless you "can" it properly.
- I don't bother because it never lasts that long here.
- I have kept it in fridge up to 3 weeks without a problem.
- I also make this with fresh garlic and peppers, this is just more consistent for flavor and heat.