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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 16 |
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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. 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.
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