Chunky Salsa
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Ingredients:
1 Serrano chili (or Jalapeno), seeds removed, chopped fine (wear gloves)
6 medium fresh 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 your palms
1/4 teaspoon garlic powder
1 (8-ounce) can tomato sauce
1 (4-ounce) can chopped mild green chilies
2 tablespoons red wine vinegar
Salt and pepper to taste
Preparation:
Combine Serrano chili, tomatoes, red onion, green onions, cilantro, cumin, chili powder, oregano, garlic powder, tomato sauce, green chilies, red wine vinegar, salt, and pepper.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.
