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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I have people asking me to either make this or for this recipe for years. It even won a salsa competition at work!!... I use kosher salt..it does make a difference. I have tried whole canned tomatoes and it is not the same. The sugar balances out the acidity from the tomatoes. To reduce the heat, remove the seeds and white part (membrane) of one of the jalapenos. Perfect for dipping! Good with a diced avocado added with the onion and cilantro Ingredients:
2 (16 ounce) cans diced tomatoes (drain juice from 1 can) |
2 whole fresh jalapenos |
2 teaspoons chopped garlic (i used the bottled kind) |
1 tablespoon sugar |
2 teaspoons kosher salt |
1/4 cup finely chopped white onion |
2 tablespoons finely chopped cilantro |
Directions:
1. To the blender add the tomatoes, jalapenos, garlic, sugar and salt. Pulse until chunky. Pour in a bowl and stir in onion and cilantro.
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