Spicy Tomato Salsa

Makes 2 cups

  • *10 ounces (1 small can) original Rotel diced tomatoes and green chiles
  • 6-7 cherry tomatoes or 1 fresh plum tomatoes
  • 2 tablespoons white or red onion, minced
  • ¼ cup minced fresh, or 1½ teaspoon dried, cilantro
  • ¼ teaspoon salt, or to taste
  • 1 teaspoon fresh lime, optional
  • Additional jalapeno pepper, optional
  • *Regular petite diced tomatoes plus 1 fresh jalapeno pepper, rinsed and seeded, may be substituted for Rotel tomatoes.

    Rinse and dry tomatoes. Rinse and dry fresh cilantro with paper towel to remove excess moisture; then mince onion.
    Put all ingredients into blender or food processor and pulse until finely minced. Add salt to taste.
    Makes about 2 cups; serve chilled.
    Optional: If you prefer a fiery salsa add one jalapeno pepper, washed, seeded, and finely minced.

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