Table Salsa
One 28 oz can whole tomatos, drained, liquid reserved
7 oz jalapenos (I use Mezzetta's Tamed jalapenos)
1 3/4 tsp garlic powder
7/8 tsp salt
1/4 tsp pepper
Place jalapenos, garlic powder, salt and pepper in blender. Chop jalapenos in blender, add tomatos and pulse the mixture till chunky. Add 1/4 to 1/2 c of tomato liquid back in the salsa to thin it slightly. Refrigerate. Keeps in fridge for 2-3 weeks.
If you cannot find Mezzetta's tamed jalapenos, use the pickled jarred or canned jalapenos. You will have to adjust the quantity added to the desired hotness.
7 oz jalapenos (I use Mezzetta's Tamed jalapenos)
1 3/4 tsp garlic powder
7/8 tsp salt
1/4 tsp pepper
Place jalapenos, garlic powder, salt and pepper in blender. Chop jalapenos in blender, add tomatos and pulse the mixture till chunky. Add 1/4 to 1/2 c of tomato liquid back in the salsa to thin it slightly. Refrigerate. Keeps in fridge for 2-3 weeks.
If you cannot find Mezzetta's tamed jalapenos, use the pickled jarred or canned jalapenos. You will have to adjust the quantity added to the desired hotness.
Comments
Post a Comment