- 4 cans (14-1/2 ounces each) diced tomatoes, drained
- 2 medium onions, chopped
- 1/2 cup minced fresh cilantro
- 2 jalapeno peppers, seeded and minced
- 2 tablespoons sugar
- 1 teaspoon salt
- Tortilla chips
- In a large bowl, combine the first six ingredients. Cover and chill until serving. Serve with tortilla chips. Yield: 7 cups.
Originally published as Speedy Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p223
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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