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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I've been making this salsa for years and years without measuring. However, a cousin of mine swore she had to have a real recipe (no imagination, that girl!). Here is what I came up with, but feel free to ignore the measures. It will be a little different every time you make it, but always better than anything you can buy at the grocery store. I tend to use the max amount of jalapenos. Being from Texas, I like food that bites back. Ingredients:
1 (28 ounce) can whole tomatoes, undrained |
2 -4 whole pickled jalapeno peppers, stems removed (how hot do you like it ) |
2 tablespoons dried onion |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 cup loosely packed fresh cilantro leaves |
tabasco sauce |
salt |
lime juice, 1 squeeze (optional) |
Directions:
1. Dump everything in a blender and turn it on.
2. Serve with tortilla chips.
3. Store in the refrigerator (it will keep for several days; the flavors will blend and it will get slightly hotter).
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