Ready in 20 minutes
A zesty blend of garden fresh vegetables and Italian dressing makes this salsa snap with flavor! If you don't have the fresh vegetables from the garden, use grocery vegetables (the fresher, the better). This freezes well or keeps about a week refrigerated.
"SOOOO GOOD!!!! I skipped a couple ingredients but OMG it's delicious!"- Simon_W
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I make this in a chopper, but you can use a blender or food processor. Just be careful or you'll end up with soup. Use the chop setting on a blender just a few seconds at a time, punching the ingredients down periodically with a wooden spoon.
Chop the garlic until it's pretty fine, add the remaining ingredients (remove stems and seeds from the jalapenos) and chop to desired consistancy. You can add more peppers or more tomato sauce until you get the flavor and consistancy you like.
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