2 – 15 oz cans stewed tomatoes
1 whole fresh jalapeno, sliced…(this isn’t too spicy…about medium heat…use 1/2 of a jalapeno for less heat)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
3/4 tsp dry oregano leaves (I use Mexican Oregano)
1 Tble sugar
juice of 1 lime
3 whole green onions, chopped (use green and white portions)
1/2 bunch cilantro, leaves only (about 1 cup)
2 – 4 oz cans green chilies
Toss in the blender: tomatoes, jalapeno slices, salt, garlic powder, cumin, oregano, sugar and lime juice. Blend on high until smooth. This combines that spices and evening incorporates that fresh jalapeno!
Next toss in green onions, cilantro, and green chilies. Blend for a few seconds on a low speed. This will mix in your green ingredients by chopping them up slightly. You do not want to blend on high or the cilantro, chilies and green onion will blend too much…changing the incredible crimson color of your salsa to a sludgy brown color. Not very appetizing!
That’s it! Chill in refrigerator until ready to serve. Serve alongside hot fresh chips or your favorite Mexican dish! ENJOY!
(NOTE: if you toast your favorite chips in a 300 degree oven for about 10 minutes they taste fresh and amazing!)