Salsa De Linda
Yield
15 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tomatoes
|
*
|
| 1 | can |
green chili peppers
chopped |
*
|
| 1 | package |
scallions, spring or green onions
|
*
|
| 1 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tomatoes
|
*
|
| 1 | can |
green chili peppers
chopped |
*
|
| 1 | package |
scallions, spring or green onions
|
*
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
sugar
|
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
cumin
|
|
Directions
Put 1 can of tomatoes in a blender.
Pulse just enough to make a coarse sauce; this is the base of the salsa.
Empty blender container into a large serving bowl.
Coarsely chop the onions, tomatoes (canned and fresh), and peppers and add to the bowl along with the canned chilies.
Add remainder of ingredients.
Salt and pepper to taste. Stir to mix well. Serve as an appetizer with corn chips or to spice up your favorite Mexican dish.
