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SalsaIngredients

  • 1 Tbs Olive Oil (enough to cover bottom of pan)
  • 3-4 cloves garlic crushed
  • 1 small onion chopped
  • 1 handful red pepper flakes
  • 16 oz diced tomatoes
  • 1 small can diced green chilies or 2 small jalapeno
  • Cayenne or ground chipotle powder
  • Black pepper
  • salt
  • cumin
  • 1/2 lime — juiced
  • 1 or 2 handfuls of cilantro shredded or chopped
  1. Heat oil in a small or medium size pan. Use enough oil to cover the bottom of the pan.
  2. Saute garlic, onion and red pepper flakes. If using fresh jalapenos saute with garlic and onion.
  3. Add tomatoes and reduce heat to low. Simmer for about 5 minutes.
  4. Add black pepper, salt, and cumin to taste. For more heat add Cayenne or ground chipolte. The chipotle will give it a smokey taste. Stir and simmer for about 5 more minutes.
  5. Add lime and cilantro.
  6. Remove from heat.
  7. I store in a glass jar in the fridge. Not sure how long it will keep. It rarely lasts more than a week in our house.