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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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When Stacy Troutner throws a barn party in Monroeville, Indiana, the fun is usually fueled by her zesty salsa and snack baskets brimming with chips. Ingredients:
2 cans (14-1/2 ounces each) diced tomatoes, drained |
1 medium onion, chopped |
1/4 cup canned diced jalapeno peppers |
2 tablespoons minced fresh cilantro |
1/2 to 1 teaspoon salt |
1 garlic clove, minced |
1 teaspoon sugar |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon dried tarragon |
1/4 teaspoon ground cumin |
2 tablespoons lime juice |
1 teaspoon red wine vinegar |
1 can (4 ounces) chopped green chilies, optional |
tortilla chip scoops |
Directions:
1. In a large bowl, combine the first 11 ingredients. Stir in the lime juice, vinegar and chilies if desired. Cover and refrigerate for 8 hours or overnight. Serve with tortilla chips. Yield: 3 cups.
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