Spicy Tomato Salsa! You can avoid extra sodium if you use No Salt Added canned tomatoes and skip the salt-- you won't miss any flavor!!
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Condiments
Yield: 4cups
Materials
128 oz candiced tomatoes with juiceor 2 lbs fresh tomatoes
4clovesgarlicfinely minced
2freshgreen jalapeño peppersstemmed and finely diced. Use only 1 for milder salsa
½mediumred oniondiced
¼cupfresh cilantrocoarsely chopped
¾tspsalt
2tbspcider vinegar
1tbspfresh oregano, choppedcan substitute ½ tsp dried oregano
Instructions
For a chunky salsa: Combine all of the ingredients together, including the juice from the tomatoes. If using fresh tomatoes, you may want to increase the vinegar a bit and/or add salt to taste.
For a smooth salsa: follow instructions for chunky salsa but finish in the blender with a few quick pulses.
Salsa made with canned tomatoes will keep in the refrigerator for up to 4 days, after that it can begin to ferment. Salsa made from fresh tomatoes should be eaten within a day or two.
Notes
To avoid added sodium: Use "no salt added" canned tomatoes and omit the salt.