Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Into a Cuisinart - in this order.
- 1 - Jalapeno (diced) - remove some seeds for a littl
- 1 - Finger Hot Pepper (diced) - optional for a littl
- 3/4 cup - Sweet Onion (diced) - about 1 to 2 small sweet o
- 1/2 tsp - Sugar
- 1 tsp - Salt
- 1 tsp - Lawry's Season Salt (if no Season salt add anot
- 1 tsp - Black Pepper
- 1 tsp - Cilantro (Spice Islands or McCormick)
- 1 tsp - Ground Cumin (Spice Islands or McCormick)
- 3 tablespoon - White Vinegar (Heinz distilled)
- 1/2 tsp - Lime Juice (too taste start with 1/2 tsp)
- 8 can - Tomato Sauce (Hunts)
- 3 cans - 14.5oz Diced Tomato (Hunts - Regular or Fire Roa
Preparation
With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky).
Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom.
Put the containers in the refrigerator and chill for 2-3 hours (the longer the better).
Will keep for 3-4 days in the refrigerator.
