| 3 lb ripe
tomatoes, chopped 1 jalapeno pepper, seeds removed, minced (optional) 3 Tbsp chopped green chilies 5-10 large green onions, chopped |
Salt, pepper, and garlic powder to taste 3 Tbsp finely chopped cilantro Lemon juice (approximately 3-4 Tbsp) |
| Combine tomatoes,
peppers, cilantro, and green onions in a bowl.� Season to taste with salt,pepper, and garlic powder.
� Add lemon juice if mixture is dry; it should have a chunky, saucelike
consistency.� Refrigerate salsa overnight. Salsa can be kept 2 days in refrigerator.� Serve at room temperature
with tortilla chips.
Makes about 4 cups or approximately 8 to 12 servings. � |
|