Chips and Salsa

Chips and Salsa – Wayne Taylor

I was so proud when everyone in my family (including extended family) was awwing over the salsa recipe I whipped up. Thanks to sixsisters for the awesome chile’s recipe! Also, if you brown the tomatoes you might get an even more authentic recipe!

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)–about 4-5 jalapenos (or less if you don’t like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice


*I ended up using red onion, I used more than a tsp of lime juice (and I used a real lime). The jalapenos do add a little kick, so I suggest not using the whole can if you are pretty sensitive to spice. I hardly notice, but my sister has taste buds that just can’t handle anything, so she thought it was pretty spicy.
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

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