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Hi! Thank you for stopping by my site. Cooking is one of my hobby! I love to cook, bake and try new recipes. These recipes are all tried and true, foolproof guaranteed successful. My recipes.ucoz.com is a website devoted to finding the best recipes, and presenting them to you with simple instructions and lots of pictures.


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[sauce] Simple Salsa


Ingredients

  • 1 28-oz can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
  • 1 7-oz can green chiles, chopped (or one large 6 inch or two smaller anaheim chiles, roasted under a broiler or directly on a gas stove burner so that the outer skin has completely blackened. Put into a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the blackened skin. Remove the stem, seeds, and ribs. Chop.)
  • 1 clove of garlic, or 1/2 teaspoon garlic salt
  • 2 green onions (scallions), chopped, including the green parts (about 1/3 cup)
  • 1 Tbsp olive oil
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon dried oregano (can supplement with fresh)
  • 1/4 cup of very loosely packed fresh chopped cilantro
  • Salt
  • Freshly ground black pepper

Method



1
Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.

 

2 Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar. Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes. Sprinkle on about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.

Refrigerate when not using. Will keep several days.

Makes 2-3 cups.

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