Easy Mexican Salsa
  • 1 - 14 ounce can diced tomatoes, drained
  • 2 green onions, chopped with the green tops
  • 1 tablespoon fresh green Anaheim chile, chopped
  • 1 teaspoon fresh jalapeno or serrano chile, chopped
  • 1 fresh tomato, diced
  • 1 to 2 tablespoon Tabasco or to taste
  • ½ teaspoon salt
  1. Drain the can of dice tomatoes, reserving the tomato juice for later use.
  2. Chop fresh chiles if you have them, if not canned chiles for both the Anaheim and the Jalapeno maybe substituted
  3. Combine all ingredients in saucepan adding the left over tomato juice if you would like the salsa a little less chunky.
  4. Bring the mixture to a boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 more minutes.
  5. Cool and refrigerate.
  6. For a little variety Capt'n Salsa suggests you add 1 teaspoon of cumin powder and stir in a little chopped cilantro after cooking.
Nutrition Information
Calories: 107 Fat: 1 g     Saturated fat: 0 g     Trans fat: 0 g     Carbohydrates: 23 g     Sugar: 10 g     Sodium:  1446 mg     Fiber: 8 g     Protein: 6 g     Cholesterol: 0 mg    
Recipe by Great Salsa Recipes at https://great-salsa.com/recipes/easy-mexican-salsa/