Homemade Salsa Recipe!

**allthewiser** · 11-16-2008, 11:37 AM

Who doesn't like salsa?

Brand names do not matter but I put down what I used this morning to make a batch to take to a church function.

My recipe.

One 14.5 oz can Hunt's Diced Tomatoes.

One 14.5 oz can Hunt's Tomato Sauce.

One 4.5 oz can Old El Paso Chopped Green Chiles. Be careful when you get these the whole peeled and chopped look nearly identical.

One half teaspoon garlic salt.

One tablespoon olive or cooking oil.

One jar jalapeno slices.

One large fresh onion. I used Vidalia.

Open everything up and put it in a large bowl.

Dice the onion. Personally Like big chunks and a lot of onion but this you do to suit your case. I stick the whole onion in but you might want to try half the first time you make it. You can always add some later.

Dice the sliced jalapeno peppers the kind you use for nachos. My goodness, do not put in the entire jar you dice and add to suit your taste. A jar generally will make me three to five batches. I usually make two batches; one for women, children and small pets and the other for men. What is nice about making it yourself is you can make it as hot or mild as you like.

Most of the ingredients you can get from Sam's Club. The most expensive is the chopped chiles.

Try it on an egg omlet some morning. Oh, and baked chicken. If anyone tries and likes this I'll put our mexican chicken recipe up.

This makes a large batch, it's cheaper then anything you can find in the store, it's fresh, the onions still have a crisp texture and in my opinion it is better then anything over the counter you can buy.

Corn chips we buy at Sam's Club. Two huge bags we separate and put in plastic containers to maintain freshness.

Edit: Warning!

I generally let mine sit for 6 to 12 hours before serving.

The longer you let it sit the hotter it will be. Seriously, how much hotter it is in 24 hours will surprise you.