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

  1. Mix all ingredients together.
  2. Store in the refrigerator for at least 2 hours to chill and flavors to blend.
  3. 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

  1. There are a couple of different brands of these; when they pay me to mention them by name, I’ll mention them
  2. Some brands have mild and medium varieties — might want to start with mild.
  3. Again, use your favorite brand.
  4. Here’s a good place to adjust the heat up or down.
  5. Less means milder…in case you didn’t know that.
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