I love this stuff!
Salsa needs to be made ahead of time to give the flavors time to blend. Plan to make at least 2 hours before serving.
This can be used plain and served with tortilla chips.
It can be used to make Spanish omelets.
It can be mixed with rice to make a Spanish rice.
I’ve been known to put it on Ritz crackers late at night when I don’t have chips.
Great for tacos or chicken wraps.
A note on jarred jalapenos- you can adjust the heat by how much you use. The mild don’t add enough flavor no matter how much you use.
Cilantro is the traditional seasoning. For a different flavor, you can use a much smaller amount of oregano. Don’t use much oregano or it will taste like spaghetti sauce. Just one or two shakes will do fine.
1 can Petite diced tomatoes for chunky, or use crushed
1 tablespoon minced jalapeño pepper (out of a jar is easier!)
2-3 slices of onion; minced. (not too much)
1/2 teas. Garlic powder
½ – 1 teaspoon Cilantro or 1/8 teas. Oregano (depending on your preference)
Mix ingredients in a saucepan. Bring gently almost to a boil. Do not boil. Cover and remove from heat. Let it sit for at least 2 hours for flavors to blend.
Adding a little of the juice from the jar of jalapeños will increase the hotness.
Serve with tortilla chips.
I usually have to make double, or even triple batches.