Tuesday, July 3, 2012

Chia's Simple Salsa

"My Hubby invented this delicious salsa.  We love to eat it with chips, over omelets and slathered on any Mexican food that we make.  It's Divine!"

Chips n' Dip

4-(14.5 ounce) cans Hunt's Diced Fire Roasted Tomatoes with Garlic, drained
1 red onion, quartered
4 cloves garlic
1-(7 ounce) can Ortega Diced Fire Roasted Green Chilies
1-(4 ounce) can La Victoria Diced Fire Roasted Jalapenos
Juice of 2 limes
1 Tablespoon salt
1/2 Tablespoon or 1-1/2 teaspoons black pepper
1 Tablespoon garlic powder
1-1/2 teaspoons cumin
1 Tablespoon dried cilantro

In the bowl of a food processor, process drained tomatoes until desired consistency and transfer to a large mixing bowl.  Add red onion and garlic to food processor and process until finely minced; stir into tomatoes.  Add green chilies and jalapenos.  Add lime juice, salt, pepper, garlic powder, cumin and cilantro and mix well.  Serve with tortilla chips, if desired.  Makes approximately 2 quarts.

TIP:  Store in quart jars in the refrigerator until ready to use.


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