Sandy's Salsa

Name: Sandy's Salsa
Total time: 1200 s
Yield: 14 servings
Cuisine: American
Ingredients: 3-7 oz. cans mild chilis, drained; 1/2-12 oz. jar Hot nacho sliced jalapenos, drained; 1/2 bunch fresh cilantro, chopped; 1 tsp garlic, minced; 1/2 tsp oregano; 1/2 tsp ground cumin; 1 tsp sea salt; 1/2 tsp. onion powder; 4-15 oz. cans diced tomatoes

sandra53 @skw1551

Central Point, Oregon

In 2008, I took a 1st place trophy with this salsa recipe in a chili and salsa cook off!
Mom Watson got me started with her original salsa recipe and I tweaked it and made it my own.

sandra53 @skw1551

Central Point, Oregon

In 2008, I took a 1st place trophy with this salsa recipe in a chili and salsa cook off!
Mom Watson got me started with her original salsa recipe and I tweaked it and made it my own.

Saved

Ingredients

20 mins

14 servings

3-7 oz.cans mild chilis, drained
1/2-12 oz.jar Hot nacho sliced jalapenos, drained
1/2 bunchfresh cilantro, chopped
1 tspgarlic, minced
1/2 tsporegano
1/2 tspground cumin
1 tspsea salt
1/2 tsp.onion powder
4-15 oz.cans diced tomatoes

Saved

Steps

20 mins

1

Place all ingredients in large capacity blender in the order listed. Blend just enough to chop up chilis.
2

Pour salsa into large mixing bowl and stir.
3

Ladle into sterile jars. Sterilize in the dishwasher. I use the emptied jalapeno jars for this purpose
4

This recipe fills approximately 7 of these 12 oz. jalapeno jars. Will keep in refrigerator safely for 2 weeks. Do not leave sitting out in warm weather.
5

Adjust "heat" by +/- jalapenos. This recipe will provide "medium heat".