Yield: 1 Servings
|1 can||(14 oz) S & W Redi-Cut Tomatoes|
|½ medium||Onion chopped|
|1 \N||Clove garlic minced|
|½ cup||Cilantro (up to 1)|
|1 \N||Jalapeno minced (optional)|
|½ \N||Dried chipotle soaked in boiling water until soft (to taste) (up to 1)|
|2 tablespoons||Fresh lime juice|
I call this a "cheater" salsa since I used canned tomatoes. But, during the winter when you are craving a good salsa, this recipe works just fine. I even make it in the summer when I am in a hurry.
Place all ingredients in a food processor and process to desired consistency. Refrigerate over night for best flavor. Serve at room temperature.
Posted to EAT-L Digest 06 Sep 96 From: "~REality" <Ausetkmt@...> Date: Sat, 7 Sep 1996 19:06:45 -0700