- This topic has 1 reply, 3 voices, and was last updated June 10, 2009 at 4:12 am by .
- May 20, 2009 at 4:51 pm #273535
1 can sliced-style stewed tomatoes – (14 oz)
2 large green onions — snipped finely
1 large ripe tomato — cored, diced
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 dash Tabasco — to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,
salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at
once from heat.
Put half of mixture through blender just to mince finely. Return to
remaining half of mixture.
Cool and refrigerate in tightly covered container to use within a few
weeks. Freezes well to use within 6 months.
For hot salsa, add 1 teaspoon canned green chopped chiles or jalape�os,
freezing unused chiles to use in other recipes.
This recipe yields ?? servings.
- June 9, 2009 at 6:36 am #422509
We used to buy Chi Chi’s Salsa in the Medium and Mild versions and put them in food processor to make smooth. Then we would heat it in microwave and eat with tortilla chips. Can’t wait to try this and do the same.
- June 10, 2009 at 4:12 am #422571
This sounds soo good. Now I have to wait for the tomatoes to ripen..
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