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Recipe from: Jody Lytton
3 16 ounce Cans whole peeled Tomatoes
1 Small Can green chiles, (optional)
1 yellow or white onion, chopped
1 Bunch green onions
1 Tablespoon Oregano
1 Tablespoon garlic Powder
1 Teaspoon red pepper
1 teaspoon crushed red pepper
Put tomatoes, yellow/white onions and jalapeños in food processor and pulse quick just to chop up coarsely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalapeños.
Chop green onions and green chilies by hand and add to tomatoes.
Add spices to taste.
You can add a little of the jalapeño vinegar to Salsa if it will not be eaten that day, for preservative.