Mexican Salsa
In the summertime, I love to make this zippy salsa with fresh tomatoes from my garden instead of the canned. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois
Ingredients
- 3 jalapeno peppers
- 1 medium onion, quartered
- 1 garlic clove, halved
- 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
- 4 fresh cilantro sprigs
- 1/2 teaspoon salt
- Tortilla chips
