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 ounces pickled jalapeño nacho slices, drained and juice reserved
1 tablespoon juice from 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 mild on the heat scale. For medium salsa, increase pickled jalapeño juice to 2 tablespoons. For hot salsa, increase pickled jalapeño juice to 3 tablespoons. Enjoy! Makes about 4 cups.
Published in The News and Neighbor on May 5, 2021.