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Incredible Salsa

Donated by Irene Delgado from Tucson AZ

1 can (28 oz) stewed tomatoes 
3 large jalapenos 
4 large garlic cloves peeled 
salt to taste 
1/2 tsp cumin powder 
1/2 tsp oregano 
1/4 cup cilantro leaves 

Roast jalapenos (in the oven under broiler) until skins are blackened. Do not remove skins, but remove stems.

Blend jalapenos in juice of tomatoes, (no tomatoes at this point) add seasonings and garlic. Add tomatoes and cilantro leaves, chop in blender for 3 seconds

Ready to serve with your favorite tortilla chips Keep refrigerated.

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