Quick and easy to make, this salsa goes great with just about anything. Try this salsa with homemade tortilla chips or on top of nachos. Credit for this recipe goes to my friend, Linda, in Texas, who brought in batches of it to share with her co-workers oh so long ago…
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Ingredients
- 32 oz tomatoes (whole) (canned)
- 3 green onions (thinly sliced)
- 2 jalapeno peppers (finely chopped)
- 1/4 C cilantro (fresh) (chopped)
- 3 garlic cloves (minced)
- 1 tsp garlic salt
Ingredients
- 32 oz tomatoes (whole) (canned)
- 3 green onions (thinly sliced)
- 2 jalapeno peppers (finely chopped)
- 1/4 C cilantro (fresh) (chopped)
- 3 garlic cloves (minced)
- 1 tsp garlic salt
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Calories |
Cholesterol |
Sat Fat |
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Instructions
In a medium bowl, use a potato masher to break up the tomatoes.
Add the remaining ingredients and mix until combined.
Recipe Notes
You can experiment and add other ingredients such as yellow onion, parsley, chilies, corn, and/or green bell pepper.
Cover and refrigerate for up to two weeks.
© Mainly Vegan LLC
