I have made salsa for years. One of the best parts of having a garden is that you always have ingredients to make a quick and simple salsa. We grow lots of tomatoes and peppers!
In all my salsa making I have never added tomato sauce before.
The salsa was nice and thick, but because of the blending, it wasn’t chunky.
The peppers I used were not too spicy, so even though there were five of them, the salsa had just a little kick.
The recipe made enough for three pints. I did can the two we didn’t use so we will have more salsa later!
I made the dish the same night I made the Mexican Beans and Sausage and the Mexican Cornbread. We ate the dip with blue corn chips. My husband even used some in his beans to add a little spice.
MEXICALI ROSE DIP
1 Tablespoon Parsley Flakes
1 Tablespoon Oregano
1 Teaspoon Cumin Powder
5 Jalapeño Peppers, Chopped Fine
1 Teaspoon Salt
2 Garlic Cloves, Minced
8 Ounces Tomato Sauce
28 Ounces Diced Tomatoes, Strained
Put parsley, oregano, cumin powder, jalapeños, salt and garlic in a blender. Process well. Add tomato sauce and blend well again. Put remaining tomatoes in a medium bowl. Add pureed ingredients. Stir to combine. Refrigerate 2 days before using to allow the flavors to blend.
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