Bertha’s Salsa
Since this salsa doesn’t use fresh tomatoes it can be made year-round. Despite the use of canned tomatoes and garlic powder it tastes bright and fresh.
Course
Appetizers and Nibbles
Cuisine
Mexican-American
Servings
Prep Time
3 1/2
cups
5
minutes
Passive Time
2
hours
Servings
Prep Time
3 1/2
cups
5
minutes
Passive Time
2
hours
Ingredients
1
x 28 ounce can
whole peeled tomatoes
in tomato juice
5-6
jalapeno peppers
1/3
cup
chopped cilantro
or to taste
2
teaspoons
salt
plus more to taste
1 1/2
teaspoons
garlic powder
Lemon or lime juice
if needed based on tartness of tomatoes
Instructions
Cut the tops off the jalapenos.
Put the jalapenos in a food processor and chop finely.
Add the tomatoes and pulse until chunky.
Remove from the food processor and add cilantro, salt, and garlic powder. Mix well.
Add a bit of lemon or lime juice to perk up the flavor. The amount will depend on the tomatoes.
Adjust salt and garlic powder.
Refrigerate several hours to allow the flavors to blend.
Recipe Notes
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