Appetizers, Food, Snacks

Cooked Salsa

One of my favorite things about going to a Mexican restaurant is the endless salsa and tortilla chips.  Between the hubby and I, we can easily eat a couple baskets of chips!!  The only downside is that at many restaurants, when I request mild salsa, it’s cold.  I really like my salsa warm but I prefer it mild.  I’m a wimp when it comes to spicy food.

With this great homemade salsa, I get the best of both words – mild and warm.  Of course, if you like spice, just add a jalapeno pepper(s) and it instantly becomes spicier.

If you still have tomatoes lingering around or you can stop by a farmer’s market and pick some up, you need to make this delicious salsa.  I have made it with canned tomatoes before and it turned out fine, but the fresh is definitely better.  (You would need to either buy no-salt tomatoes or greatly reduce the salt in the recipe if you were using canned tomatoes.)

Cooked Salsa
Adapted from: Newlyweds
4 cups tomatoes, diced
1 cup onions, diced
1 cup green peppers, diced
2 garlic cloves, minced
1/4 cup cilantro, chopped
1/2 of a lime, juiced
4 teaspoons white vinegar
1 Tablespoon sugar
1 Tablespoon salt
1/2 teaspoon cumin
pepper to taste (or add a jalapeno)

1. Combine all ingredients in a saucepan.  Cook on medium-high for 15-20 minutes or until veggies are soft.  Serve warm with tortilla chips.  If you prefer a smooth salsa, blend with immersion blender or cool and process through a counter-top blender.  Serve warm.

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