Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies, or my favorite, lime tortilla chips. —Amber Massey, Coppell, Texas
- 1 can (28 ounces) whole tomatoes, drained
- 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
- 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1 medium onion, quartered
- 2 banana peppers, seeded and coarsely chopped
- 2 jalapeno peppers, seeded and coarsely chopped
- 3 garlic cloves, minced
- 2 teaspoons salt
- 1/4 teaspoon ground cumin
- 1/2 cup minced fresh cilantro
- 1/4 cup lime juice
- 2 medium ripe avocados, peeled and cubed
- Tortilla chips
- Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined.
- Transfer to a bowl; stir in avocados. Serve with tortilla chips. Yield: 7 cups.
Originally published as Salsa Roja in Simple & Delicious February/March 2011, p37
Enjoy this recipe with a sparkling wine.
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