Mexican Salsa


Salsa recipe (submitted by Andrea Stunz)

This recipe is simple, delicious and customizable. It makes about one quart. One recipe is all that will fit into your blender.

28 oz. canned diced tomatoes (any brand is fine)

1 can Original or Mild Mexican Rotel (picture below)

About 6 sprigs of washed cilantro (coriander/Chinese parsley) – use only the leaves – to taste – I use a lot but I love cilantro!

4 -5 sticks of washed green onions (spring onions) cut in small enough pieces to fit in your blender.

1 tbsp. lime juice (fresh or bottled)

4 – 6 peeled garlic cloves (amount depends on clove size and your taste)

1-2 tsp. Mexican chili powder (we bring this back with us from the US)

1 tbsp. cumin

1 tsp. salt

You can add fresh red chili peppers, cayenne or jalapeno peppers if you like it hot.

Put the cilantro, garlic and green onions in the blender or food processor. Then dump in the remainder of the ingredients in. Mix it all together in the blender really well.

Serve with any tortilla chips.

For a large group, you may want to double the recipe and get several bags of chips.

One response to “Mexican Salsa

  1. Pingback: MY Thai Cooking « Our Family Adventures

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