Makes:
3 to 4 cups
Total Time:
10 min
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 1 bunch fresh cilantro
- 1 can (28 oz.) diced tomatoes
- 1 small wedge red onion
- 10 slices pickled jalapenos
- 1 can (14.5 oz.) tomato sauce
make it
Wash cilantro and set aside on towels to dry.
Empty contents of diced tomato can into your food processor. Place red onion in processor (use the amount to your family's taste- mine likes a small amount of onion). Pick cilantro leaves off the stalks and place in food processor (a few stalks are okay, but it should be mostly leaves). Place slices of pickled jalapeno peppers in processor (this is also to taste, but with only 7-10 slices, my two year-old will eat it.) Pour the can of tomato sauce over the top.
Process until desired consistency is reached. Serve with salted tortilla chips.
Notes
I call this Winter Fresh Salsa because it's as close to fresh salsa as I can get in the winter. (Especially if you buy a really good quality of canned tomatoes and sauce.) My family also likes this salsa on scrambled eggs. **May be kept in the fridge for a couple of days, but the intensity of the jalapenos will increase.
