Basic Salsa

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Salsa needs to be made ahead of time to give the flavors time to blend. Plan to make at least 2 hours before serving.

 

This can be used plain and served with tortilla chips. It can be used to make Spanish omelets.

 

It can be mixed with rice to make a Spanish rice.

 

Great for tacos or chicken wraps.

 

 

 

A note on jarred jalapenos- I use La Preferida Hot slices. I can adjust the heat by how much I use. The mild don’t add enough flavor no matter how much you use.

 

Cilantro is the traditional seasoning. For a different flavor, you can use a much smaller amount of oregano. I don’t care for cilantro, so I use oregano, and it gets eaten in a hurry! Don't use much oregano or it will taste like spaghetti sauce. Just one or two shakes will do fine.

 

 

 

1 can Petite diced tomatoes

 

1 tablespoon minced jalapeño pepper (out of a jar is easier!)

 

2-3 slices of onion; minced. (not too much)

 

1/2 teas. Garlic powder

 

½ - 1 teaspoon Cilantro or 1/8 teas. Oregano (depending on your preference)

 

Dash salt

 

 

 

Mix ingredients in a saucepan. Bring gently almost to a boil. Do not boil. Cover and remove from heat. Let it sit for at least 2 hours for flavors to blend.

 

 

Adding a little of the juice from the jar of jalapeños will increase the hotness.

 

 

Serve with tortilla chips.

 

I usually have to make double, or even triple batches.

 

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