The Best Salsa Ever

Submitted by NorCal Will

"I like a thin and spicy salsa for my tortilla chips, eggs, tacos and more. This is a very simple version of something you might find at a salsa bar in a Mexican restaurant. If you like it chunky you might consider diced tomatoes and less water. Not bad for something you can make with a $1 can of tomatoes and some ingredients in the spice rack. For a milder version you can skip the habanero sauce and use your favorite hot sauce."

 

• Ready In: 8hrs 5mins
• Ingredients: 12
• Yields: 50 one ounce servings
• Serves: 25-50

ingredients

• 28 ounces crushed tomatoes
• 2 2⁄3 cups water
• 1 1⁄4 teaspoons lemon juice
• 2 teaspoons habanero sauce (1 for mild, 3 for hot)
• 1⁄2 teaspoon ground cumin
• 2 teaspoons onion powder
• 1 1⁄2 teaspoons garlic salt
• 2 teaspoons dried cilantro
• 1⁄2 teaspoon dried oregano
• 2 teaspoons black pepper
• 1 tablespoon dried ancho chili pepper
• 1 tablespoon sea salt

directions

1. Mix well with a whisk.
2. Refrigerate overnight.
3. Serve with tortilla chips, on eggs, or anything you want a little kick added to.