Ingredients 1 jalapeno (I prefer Serrano chiles) chile, seeds removed, chopped fine (wear gloves) 6 medium tomatoes chopped into 1/4-inch chunks 1 medium red onion chopped 3 green onions sliced thin with green tops included 1/8 cup loosely-packed fresh cilantro, finely chopped 1/4 teaspoon cumin powder 1/2 teaspoon chili powder 1/2 teaspoon oregano, crushed between palms 1/4 teaspoon garlic powder 1 (8-ounce) can tomato sauce 1 4-ounce can chopped mild green chiles 2 tablespoons red wine vinegar salt and pepper to taste Instructions Mix all ingredients together. Let sit overnight to let flavors blend. Serve with crisp tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a covered container in the refrigerator for up to two weeks. Yield: about 6 cups
Those recipes look yummy. I can't wait to try them!