General
| Servings/Makes: | 2 pints |
|---|---|
| Total Time: | 5 mins |
| Type: | Appetizer |
| Attributed to: | Jackie Britten-Morgan |
| Web Source: | |
| Tried: |  |
Ingredients
| Ingredient | Amount |
|---|---|
| Tomatoes | 1 large can (whole, stewed, or diced) |
| Onions | 1/4 chopped |
| Peppers, anaheim | 1 chopped |
| Salt | to taste |
| Pepper, black | to taste |
| Cumin, ground | 1/2 tsp |
| Garlic powder | 1/2 tsp |
| Onion powder | 1/2 tsp |
| Cilantro | only fresh - to taste |
| Habenero | 6 drops (optional) |
| Peppers, bell - red | 1/2 (optional) |
| Peppers, bell - yellow | 1/2 (optional) |
| Peppers, bell - orange | 1/2 (optional) |
Nutritional Information
| Calories: | |
|---|---|
| Fat: | |
| Cholesterol: | |
| Sodium: | |
| Carbohydrates: | |
| Fiber: | |
| Protein: | |
| Daily Values: | |
| Exchanges: | |
| Diabetic Friendly: | |
| Low Fat: |
Directions
Add peppers, 1/2 of onions, and juice from tomatoes in a blender. Blend for about a minute or until onions and peppers are small enough or pureed. Pour into mixing bowl.
Add tomoatoes, salt, pepper, cumin, onion powder, garlic powder, rest of the onions, and cilantro in a blender. Pulse blend 3 or 4 times, just enough to break up the tomatoes. Add to pepper mixture. Stir.
Comments / Suggestions
My Opinion
Salsa can be served right away, however, it will thicken up if left in the refrigerator for 2 or more hours.
All ingredients are to taste. If you desire more onions, add more onions, etc.
If you like hot salsa, use serrano peppers, red chili pepper, or generally hot spices (cayenne pepper, red pepper, etc).
If you prefer chunkier salsa, use a food processor instead of a blender.