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Recipe from: Justin C. Goodwin
Good for BBQ Steak, Tri-Tip Sandwiches and Chicken.
1 28 ounce can stewed tomatoes
1 6 ounce can diced Ortega chiles
1 large jalapeño
3 large garlic cloves, peeled
¼ to ½ white onion, optional
¼ cup cilantro leaves
2 teaspoons Worcestershire sauce
½ teaspoons oregano
1 small lemon
Remove seeds and stems from jalapeño. In a blender, pour in the juice from the can of tomatoes. Blend in jalapeño, garlic cloves, Worcestershire sauce, onion, and oregano. Squeeze in lemon (no seeds) while blending on high until an even texture is achieved. Add tomatoes, cilantro, and Ortega chiles. Pulse blend until salsa is blended well, but still chunky. Salt to taste.
Note: For chips, add in one large avocado during the last step.