Okay kiddies, it doesn’t get much easier than this salsa recipe…but don’t let that fool you! This super-tasty salsa was destined to be a recipe of the month as soon as I tasted it at a fabulous Super Bowl party a few months ago. This recipe comes courtesy of the limited-edition Hyland Family Cookbook and I’ve only made one small change to the original recipe by substituting green onions in the place of regular onions.
Do a test run or two to figure out how much heat (i.e. jalapenos) you prefer and everything else is pretty self-explanatory. The salsa is really fresh and tasty and goes great with chips, tacos, fajitas, eggs, etc. You may never buy store-bought salsa again! Thanks Audrey!
NOTE: We make this recipe with canned or bottled jalapenos instead of fresh. If you'd prefer to use fresh jalapenos, I would recommend slicing, seeding and then roasting them so they are not too overpowering.Ingredients:
3 or 4 raw green onions, cut into 1/4-inch slices
Two 15 oz. cans diced or stewed tomatoes, drained
½ cup fresh copped cilantro
1-2 Tbsp. white vinegar
1 tsp. garlic powder
1 tsp. salt
2-4 jalapenos, seeded and rinsed
Step 1: Slice onions and place all ingredients into blender and pulse for about 5-10 seconds. Check salsa for desired taste and/or spiciness and adjust if needed.