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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salsa also makes an excellent topping for hamburgers, tacos, and scrambled eggs. Will keep for one week. Ingredients:
2 cups canned diced tomatoes, undrained (i like the petite diced tomatoes) |
1 medium sweet onion, chopped |
1 (4 ounce) can chopped green chilies |
1 jalapeno pepper, seeded, deveined, and chopped |
3 garlic cloves, minced |
1 tablespoon fresh cilantro, chopped or 1 teaspoon dried cilantro |
3 tablespoons red wine vinegar |
2 teaspoons extra virgin olive oil |
1 teaspoon salt |
1/4 teaspoon cumin |
tortilla chips, to serve |
Directions:
1. Mix all ingredients except tortilla chips. Chill, covered. Refrigerate at least a day, then let stand at room temperature for an hour or so, before serving.
2. Serve with tortilla chips.
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