Cook’s Notes: I had trouble finding a good, mild salsa at my grocery store. I modified a recipe from the Taste of Home community to fit my needs. This recipe makes a mild, delicious salsa with canned tomatoes and chili peppers. It really does taste better the next day. Depending on the size of your diced tomatoes, you may wish to run half the salsa through the blender to refine the texture.
Yield: About 2 quarts (64 oz) salsa. You could easily cut this recipe in half.
2 cans (28-oz each) diced tomatoes – do not drain
1 cup thinly sliced scallions (green onions)
4 oz can diced mild green chilies
1.5 Tbsp dried cilantro
1 Tbsp minced garlic
1 Tbsp lemon juice or lime juice
2 teaspoons dried oregano
1 teaspoon sugar
1 teaspoon salt
Mix all ingredients in a large bowl. Refrigerate overnight to let flavors blend. Serve with tortilla chips. Store any unused salsa in the refrigerator in sealed containers.