This is a wonderful restaurant-quality salsa. We just can't make it enough at our house - so yummy! Thanks for sharing, Lisa!
1 chopped white onion
Blend together in food processor or blender:
2 – 15 oz. cans diced tomatoes
2 – 15 oz. cans stewed tomatoes
2 T. sugar
¼ C cider vinegar
1 t. salt
½ t. pepper
3 t. fresh cilantro, chopped
1 T. oregano
Mix all together and store in refrigerator.
Recipe Given By: my friend, Lisa (with permission)
Hints: You can make it as mild or as spicy as you like depending on the jalapenos. We use 3 jalapenos without the seeds for a mild version. We also do not blend all the diced tomatoes; we leave one can as is so it had a little more texture.
Week 544 Menu
7 hours ago