Tuesday, June 21, 2011

Matt's Salsa

 From Sisters who love to cook

1 can (28 Ounce) Whole Tomatoes With Juice
1 can (28 Ounce) Stewed Tomatoes (Remove Juice)
1 can (14 Ounce) Diced Tomatoes
1 can (7 Ounce) Diced Green Chili's
1 Onion, chopped
1 Lime, juiced into a cup
1 clove Garlic, Minced
1-3 Jalapenos, seeded and sliced (3 for hot)
2 teaspoons Sugar
2 teaspoons Salt
3/4 teaspoons Ground Cumin
½ cups Cilantro (add more to taste)

In a large food processor, combine all ingredients and grind to your preferred consistency.

(For a small food processor, this may be done in batches mixing tomatoes and drier ingredients)

Makes a big batch.  Refrigerate leftovers.

Serve with tortilla chips or use as a dipping sauce.

No comments:

Post a Comment