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 hot slices. I can adjust the heat by how much I use. To me, the mild don’t add enough flavor no matter how much you use. Also, avoid the seeds if you want to cut down the heat.
Ingredients
1 can petite diced tomatoes or 2 cups skinned, diced fresh tomatoes with juice
1 tablespoon fine minced jalapeno 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 to taste
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 jalapenos will increase the hotness.
I do use dried cilantro most of the time. Yes, I cheat…
Serve with tortilla chips.
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