msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,943
Salsa
2 (28 oz.) cans whole , peeled tomatoes with liquid (you may use fresh tomatoes in season - chop small, off season use canned as they taste better than hothouse tomatoes)
2 green peppers - chopped small
Jalapenos - chopped small - to taste - optional
1 large red onion - diced small
1 bunch green onions - chopped (green and white part included)
Fresh parsley - chopped fine - to taste
Hot sauce - to taste (if needed if you don't use jalapenos)
Salt and fresh ground black pepper to taste
Drain tomato liquid into bowl (if using canned). Chop tomatoes small and add to bowl. Add other ingredients to bowl. Refrigerate several hours or overnight. Serve with tortilla chips.
2 (28 oz.) cans whole , peeled tomatoes with liquid (you may use fresh tomatoes in season - chop small, off season use canned as they taste better than hothouse tomatoes)
2 green peppers - chopped small
Jalapenos - chopped small - to taste - optional
1 large red onion - diced small
1 bunch green onions - chopped (green and white part included)
Fresh parsley - chopped fine - to taste
Hot sauce - to taste (if needed if you don't use jalapenos)
Salt and fresh ground black pepper to taste
Drain tomato liquid into bowl (if using canned). Chop tomatoes small and add to bowl. Add other ingredients to bowl. Refrigerate several hours or overnight. Serve with tortilla chips.