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Salsa

Salsa

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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Servings
1/3 cup
Calories Cholesterol Sat Fat Carbs
20 0mg 0.004g 4g
Recipe Chef Pamela Kurp
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 15 minutes
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
Course Appetizers
Cuisine Mexican
Diet Vegan
Prep Time 15 minutes
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
Servings
1/3 cup
Calories Cholesterol Sat Fat Carbs
20 0mg 0.004g 4g
Recipe Chef Pamela Kurp
Instructions
  1. In a medium bowl, use a potato masher to break up the tomatoes.
    In a medium bowl, use a potato masher to break up the tomatoes.
  2. Add the remaining ingredients and mix until combined.
    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.

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