Susannah's Salsa Picante
"I've been making this salsa for years and years without measuring. However, a cousin of mine swore she had to have a "real recipe" (no imagination, that girl!). Here is what I came up with, but feel free to ignore the measures. It will be a little different every time you make it, but always better than anything you can buy at the grocery store. I tend to use the max amount of jalapenos. Being from Texas, I like food that bites back."
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
3 1/2 cups (about)
ingredients
- 1 (28 ounce) can whole tomatoes, undrained
- 2 -4 whole pickled jalapeno peppers, stems removed (how hot do you like it?)
- 2 tablespoons dried onion
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 cup loosely packed fresh cilantro leaves
- Tabasco sauce
- salt
- lime juice, 1 squeeze (optional)
directions
- Dump everything in a blender and turn it on.
- Serve with tortilla chips.
- Store in the refrigerator (it will keep for several days; the flavors will blend and it will get slightly hotter).
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RECIPE SUBMITTED BY
I love gardening, reading, and, of course, cooking. I especially like baking bread. I had to quit working full time when I was diagnosed with stage IV breast cancer. Since then I've tried dozens of new recipes, learned how to make soap, and spent lots more time in my garden. Recently a nieghbor and I started raising chickens so we could have fresh eggs. I've never felt so well in my life!