Here’s an old recipe of mine for Tex-Mex Style Chunky Red Salsa. I developed this one several years ago, and it’s still a favorite with our family.
- 32-ounce can of peeled, whole tomatoes
- Optional: small can of tomato sauce, if you prefer a more runny salsa
- One medium onion, finely chopped
- 10 sprigs cilantro, finely chopped
- 1-2 Serrano or Jalapeño chiles, finely chopped
- 1/4 tsp ground black pepper, to taste
- 1/4 tsp salt, to taste
- 1/4 tsp sugar, to taste (use to cut the sour taste of the tomatoes)
- 1/2 tsp ground cumin
- 1/2 tsp McCormick Chili Powder
- Chop up the veggies according to the Ingredients list above.
- Combine the tomatoes and their juice, along with the veggies, in a blender or food processor. Carefully pulse the blender or food processor with very short pulses until the salsa is of the desired consistency.
- Pour the contents into a large bowl. Add the seasoning and stir, adjusting for taste.
- Optional: If you like your salsa served warm, microwave on high for around one to two minutes, stir thoroughly, microwave again for one to two minutes, and stir again.
- Serve with your favorate brand of quality restaurant style corn chips.