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2 (16 oz) cans diced tomatoes

½  large sweet yellow onion


Drain the tomatoes in a sieve and press out most of the juice. Finely chop the onions and tomatoes.


If you are using a salsa chopper, spin half of the tomatoes and coarsely chopped onion together until the onion is finely chopped. Add the rest of the tomatoes.

2 (4 oz) cans chopped green chilies

2 cloves garlic, chopped (or ½ tsp garlic powder)

3 Tbsp tomato paste

1 tsp salt

½ tsp chili powder

1 tsp Frank’s RedHot Sauce

1 tsp lime juice

¼ tsp dried cilantro


Add and mix.

If desired:

1 -2  jalapeno peppers (canned)

If you like it hotter, add more Frank’s Sauce or 1-2 jalapeno peppers. If you open a new can, wrap the leftover jalapeno peppers individually in plastic and freeze for your next salsa.


Serve the salsa with warm tortilla chips. Place the chips on a cookie sheet and heat for 5 minutes in the oven at 350 F.

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