Salsa October 2016

Doc and I love Mexican food. Chips and salsa are our favorite.
You won’t believe how easy salsa is to make!


28 ounce can whole tomatoes with juice
7 ounce can pickled jalapeño nacho slices, drained and juice reserved
4 tablespoons juice from can of pickled jalapeño nacho slices
2 teaspoons garlic powder
1 teaspoon iodized salt
½ teaspoon freshly ground black pepper
½ cup cilantro leaves, lightly packed

Place all ingredients in a blender. Pulse blender on the lowest speed until salsa is still chunky. This salsa is medium on the heat scale. To make the salsa mild or hot, decrease or increase the pickled jalapeño nacho slices and jalapeño juice. Enjoy! Makes about 4 cups.

Published in The News and Neighbor on October 26, 2016

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