| This recipe is liked by 2 person(s). |
Mexican Salsa
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Source: Aunt Lee Palazzolo
| 1 28-ounce can | peeled whole tomatoes |
| ½ cup | onions, chopped |
| 1 tablespoon | cilantro |
| 2 teaspoons | lemon juice |
| 2 teaspoons | vinegar |
| 1 4 ounce can | green chiles, cohpped |
| 1 teaspoon | sugar |
| ½ teaspoon | salt |
| ¼ teaspoon | cayenne pepper |
| ½ teaspoon | garlic powder |
Put all ingredients in a blender and blend for 2 to 3 seconds. You don't want a purée, but rather large chunks of tomato. Keep in refrigerator in a tightly sealed container. Best served chilled.
This makes enough to fill a large mayonnaise size jar.
This recipe comes from Aunt Lee's family cookbook, "Cookin' with the Palazzolo's." Hope you enjoy it!
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