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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. |
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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. |
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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.
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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.