This is a nice twist on salsa by heating it up. I really liked the slight crunch from the onions and celery. It's pretty acidic, mainly from the vinegar, so it's not for the faint of heart. Definitely worth a try!
Photo: William Dickey; Styling: Leslie Byars Simpson
Yield: Makes 4 1/2 cups
- 1 cup white vinegar
- 1 large onion, diced
- 2 celery ribs, diced
- 3 garlic cloves, pressed
- 3 (10-ounce) cans diced tomatoes and green chiles, undrained
- 1 (16-ounce) can crushed tomatoes
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- Bring first 4 ingredients to a boil in a saucepan over medium heat; add tomatoes and green chiles and remaining ingredients. Return to a boil, stirring occasionally. Serve warm with tortilla chips.
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