Thursday, June 26, 2014


2 cloves of garlic
4 green onions with stems
1 cup cilantro (no stems)
1 8oz can ElPato tomato hot sauce (the yellow can)
1 serano pepper, seeded
1 jalapeƱo pepper, seeded
Add seeds for desired heat. (I don't add any seeds, which makes a perfectly mild salsa)

Process with food processor

2 15oz cans of Mexican stewed tomatoes
1/2 tsp garlic salt

Process again
Refrigerate overnight for best melding of flavors. 

I process in our vitamix, and it makes a pretty smooth salsa. It reminds me of the salsa at Chilis. Yum. 

1 comment:

Mary said...

This was so good even with out the Serano. It keeps in the fridge nicely!