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3 16oz cans of whole peeled Tomatoes
1 small can of green chilies (optional)
2 yellow or white onions (chopped)
OR 1 bunch green onions and 1 yellow or white onion (chopped)
3, 6, or 9 jalopenos for mild, medium or hot
1 tblsp Oregano
1 tblsp Garlic Powder
1 Tsp red pepper
1 Tsp crushed red pepper
Put tomatoes, yellow/white onions and jalopenos in food processor and pulse quick just to chop up coursely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalopenos. Chop green onions and green chilies by hand and add to tomatoes. Add spices to taste. You can add a little of the jalopeno vinegar to Salsa if it will not be
eaten that day, for preservative.
1 small can of green chilies (optional)
2 yellow or white onions (chopped)
OR 1 bunch green onions and 1 yellow or white onion (chopped)
3, 6, or 9 jalopenos for mild, medium or hot
1 tblsp Oregano
1 tblsp Garlic Powder
1 Tsp red pepper
1 Tsp crushed red pepper
Put tomatoes, yellow/white onions and jalopenos in food processor and pulse quick just to chop up coursely OR break up tomatoes by hand and finely chop, with knife, the yellow/white onions and jalopenos. Chop green onions and green chilies by hand and add to tomatoes. Add spices to taste. You can add a little of the jalopeno vinegar to Salsa if it will not be
eaten that day, for preservative.