All-Canned Salsa
Posted On 9 July 2019
Before you scoff at this recipe, try it. Great if you need to make a fairly large portion in a short amount of time. Heat can be adjusted.
Ingredients
- 3 cans (10 oz. each) diced tomatoes with green chilies, drained 1 2
- 1 15 oz. can tomato sauce 3
- 1 8 oz. can diced green chilies, drained
- 1 ½ tbsp. dried, crushed red peppers 4 5
- 4 cloves garlic, crushed
- 2 tbsp. dried cilantro
- 2 tsp red wine vinegar
Instructions
- Mix all ingredients together.
- Store in the refrigerator for at least 2 hours to chill and flavors to blend.
- Stir and serve.
Notes
- Makes about 6 cups.
- Can be frozen. And thawed.
- If too spicy, you can use 2 cans of tomatoes with green chilies and one without. Maybe go nuts and use a can of crushed San Marzano tomatoes for some great flavor.
Footnotes
- There are a couple of different brands of these; when they pay me to mention them by name, I’ll mention them
- Some brands have mild and medium varieties — might want to start with mild.
- Again, use your favorite brand.
- Here’s a good place to adjust the heat up or down.
- Less means milder…in case you didn’t know that.