In celebration of Memorial Day, I invite you to make this 10-minute salsa that will please even the pickiest eaters at your BBQ!
Ingredients:
- 1 14.5 ounce of diced and no salt added tomatoes (you may also use "fire roasted" tomatoes if you prefer an earthier flavor)
- 1 12 ounce can of chopped jalapeño peppers pickled in vinegar (save the vinegar but throw-out the carrots)
- 1/4 cup chopped onion
- 1/4 cup chopped fresh cilantro
- Salt to taste
I LOVE Embasa jalapeños
Preparation:
Combine the diced tomatoes including liquid with the chopped jalapeño peppers and half of the vinegar/liquid. Add the onion, cilantro and salt to taste.
Blend with a light hand
Cover and refrigerate for 30 minutes to let the flavors mend.
Notice how the color of the salsa slightly changes after being refrigerated
Serve the salsa with your favorite tortilla chips and watch it disappear quicker than you made it!
Provecho!
