Basic Salsa

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Use with chips, egg dishes, baked potatoes, or on salads for a fat-free dressing. This recipe comes from Chicago Botanic Gardens volunteer Jackie Silvers and was distributed at the All About Peppers Weekend!

Shared by hmarshak

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Ingredients

1 16-oz. can tomatoes, stewed or chopped
3-4 cloves garlic
1-2 fresh tomatoes
1/4 C. cilantro, chopped
1/2 med. onion, chopped
1/2 C. vinegar or lemon juice
1/2 tsp. salt
4-5 fresh or canned jalapeno peppers (varies by desired amount of "heat")

Directions

Combine all ingredients in a saucepan and bring to a boil for 2 minutes. Cool and store in a jar in the fridge for up to 1 week. Use with chips, egg dishes, baked potatoes, or on salads for a fat-free dressing.