Chili's Salsa

4 teaspoons canned diced jalapeño chiles
1/4 cup diced yellow onion
1 (14.5-ounce) can diced tomatoes with green chiles
1 (14.5-ounce) can whole peeled tomatoes with juice
1/2 to 3/4 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon sugar

Place the jalapeños and onions in a food processor. Process for just a few seconds. Add both cans of tomatoes, the garlic salt, cumin, and sugar. Process until everything is well blended, but do not puree. Place in a container, cover, and chill well before serving.

Sounds like a really simple salsa recipe. I bet it would be really good if you used fresh tomatoes and green chiles.

I actually am using some fresh ingredients right now for this recipe :slight_smile: very nice when fresh, of course it won’t last as long as using canned which are loaded with preservatives! And since my husband is on a low sodium diet I have had to make things using a lot less or no salt for him :slight_smile: Learning to cook in a brand new way :slight_smile:

Our local grocery, Foodland (formerly IGA), has a “healthy” house brand called Compliments “Health Equilibre” that includes diced tomatoes with ZERO sodium. Using that in this recipe has to be better than commercial salsa.

Kitchen Witch: I couldn’t agree more! I always try to use fresh. My husband says that I have gone from beeing a very good cook to being a chef now :slight_smile: