Salsa
1 can (16 oz.) diced tomatoes, drained
1 can (4 oz.) diced green chilies
1 clove garlic, minced
1/2 bunch of green onions, coarsely chopped
1/2 medium onion, coarsely chopped
3-4 plum tomatoes, coarsely chopped
1 tsp. salt
1 tsp. sugar
1 squeeze lime juice
1/4 cup chopped cilantro
3-4 whole tepin chilies, crushed OR 1 jalapeno pepper, seeded and chopped
1/2 medium avocado, chopped (optional)
Combine all ingredients in blender and pulse lightly until desired consistency is reached.
Note: Tepin chilies look like red peppercorns; they can be found in some grocery stores in the Mexican food aisle (in those cellophane packages next to other dried chilies, peppers and seasonings). They are easier to use than hot peppers; just place in a plastic bag and crush with your fingers. No seeding or chopping! And they are VERY hot -- only a few adds plenty of zip.
1 can (4 oz.) diced green chilies
1 clove garlic, minced
1/2 bunch of green onions, coarsely chopped
1/2 medium onion, coarsely chopped
3-4 plum tomatoes, coarsely chopped
1 tsp. salt
1 tsp. sugar
1 squeeze lime juice
1/4 cup chopped cilantro
3-4 whole tepin chilies, crushed OR 1 jalapeno pepper, seeded and chopped
1/2 medium avocado, chopped (optional)
Combine all ingredients in blender and pulse lightly until desired consistency is reached.
Note: Tepin chilies look like red peppercorns; they can be found in some grocery stores in the Mexican food aisle (in those cellophane packages next to other dried chilies, peppers and seasonings). They are easier to use than hot peppers; just place in a plastic bag and crush with your fingers. No seeding or chopping! And they are VERY hot -- only a few adds plenty of zip.
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