I love making salsa with veggies fresh out of my garden. Unfortunately, in November, my tomatoes are either gone or green. Not so great when trying to make salsa. 🙂 . That said, with the first major frost, I needed to pick all my leftover jalepeños at once…I probably have 50 of them in my kitchen now! Salsa is my go-to jalepeño dish, so I decided to try making salsa with canned tomatoes. It actually turned out pretty good!
- 1 14.5 oz can petite diced tomatoes
- 1 14.5 oz can crushed tomatoes
- 2 jalepeño peppers minced
- 3 cloves garlic minced
- 1/2 red onion minced
- 1/2 tsp apple cider vinegar
- honey to taste
- cilantro (fresh or dried) to taste
- garlic and onion powder to taste
- salt to taste
Mince the peppers, garlic and onion. Place in medium size bowl
Drain diced tomatoes. Pour into bowl with vegetables.
Pour in crushed tomatoes. If you like a little less liquid, only put in about 3/4 of the can.
Add in apple cider vinegar. Stir thoroughly
Add honey (you may need to microwave it) to taste.
Add cilantro, salt, garlic power and onion powder to taste.
Enjoy with tortilla chips! It also works well as a spaghetti sauce.