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Mexican Salsa Recipe


16 oz. diced tomatoes from can,
16 oz. crushed tomatoes,
1 large onion, diced,
3 jalapeno peppers, chopped,
1 red bell pepper, chopped,
1/2 tsp. chili flakes,
3 cloves of garlic, crushed,
1/4 tsp. cayenne pepper,
2 Tbsp. vegetable oil,
salt and white pepper to taste.


Heat the oil in a large saucepan and saute the onion and garlic until translucent. Put all remaining ingredients in the saucepan and bring to a boil. Cover and simmer for 30 minutes or until ready. Fill the salsa in glass jars and close with lids. Let the salsa stay at room temperature until cool enough to refrigerate. Serve cold with tortilla chips.

In Spanish and Italian languages salsa means sauce, but in the English-speaking world salsa is the spicy Mexican sauce made of tomatoes and hot peppers. The salsa can be cooked or fresh. The fresh salsa is more common in Mexico, while the cooked salsa is very popular in North America. The cooked salsa has different varieties, such as roasted, fire grilled, salsa verde and so on. Canned salsa can be found in most grocery stores.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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