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- 4 small tomatoes, peeled and chopped or 2 cups
- 1/2 cup chopped onion
- 1/2 cup finely chopped green pepper or use 1 small can chopped green chilies
- 1 or 2 jalepeno pepper, seeded and minced
- 1/2 teaspoon salt
- 1/2 teaspoon parsley
- 1/2 teaspoon oregano leaves
- 2 tablespoons oil
- 1 tablespoon lime or lemon juice
- 1 tablespoon vinegar
- 8 oz tomato sauce
- 1-2 tablespoons of fresh cilantro.
- Mix and refrigerate.
- Note: I usually just estimate the quantities above (1/2 onion, 1/2 pepper, etc.) and throw it all in a food processor to desired consistency. Add more heat to recipe by increasing quantities or varieties of hot peppers (chipolte, jalepeno, etc).
This recipe is a personal recipe added by KateGH72 and has not been tested or endorsed by MyRecipes.
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Shirley's Salsa Recipe at a Glance
- COURSE: Sauces/Condiments