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I’ve often said, “Food is a love language.” And if there is one food group that speaks to my heart it is chips and salsa. I consider myself a connoisseur of salsa. As a native Texan I love all different kinds. Chunky. Spicy, Zesty… and everything in between. The following recipe is a family favorite. My sisters passed this one to me and now I pass it on to you friends!
Ingredients
- 2 10oz cans Rotel Diced Tomatoes & Green Chilies (drained)
- 2 14 oz cans Stewed Tomatoes (drained)
- Cilantro
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. minced garlic
- 1 tbsp sliced jalapenos
- 1 tbsp. pickle juice
- 1 small onion
Directions
Drain cans of tomatoes and pour into blender. Add ½ of the cilantro and blend for 5-10 seconds. Try to leave a little chunky. Add in spices, garlic and pickle juice. Blend together for 2 seconds. Add in the remaining cilantro bunch and blend for 2 seconds. Finally, mince the onion and stir into the salsa mixture (do not blend onion). Best served with Tostitos lime chips and blue corn chips. Enjoy!
Marian Jordan Ellis, RGM Founder & President
