Tuesday, March 6, 2012


“La major salsa del mundo es el hambre.”
(Hunger is the best sauce in the world.)
~Miguel de Cervantes Saavedra


2 14.5-ounce cans of whole or diced tomatoes ( 1 28-ounce can or 5 fresh,  medium-large, peeled and chopped tomatoes can be used)
1 4-ounce can of diced green chile
1 bunch of green onions, chopped
1 capful of white vinegar
Garlic salt
1/2 bunch of fresh cilantro, chopped fine. We love the fresh smell and taste of cilantro.


Mix all of the ingredients, except garlic salt, together in a medium-size bowl.
Sprinkle garlic salt evenly over the top of the ingredients in the bowl until it looks like it’s moldy.
"Squish" everything in the bowl with both hands to release all of the juices.

Refrigerate for at least two hours before serving.

Note: Some people prefer smooth salsa over chunky salsa. If you squish it with your hands enough it becomes smooth. I now use my food processor. I put all of the ingredients in the large work bowl and pulse several times. This is much better as it still has texture but not chunks. If you don’t have a food processor, try a blender.

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