Easy As It Is Spicy Salsa from the Old Pueblo
1 28 oz. can whole peeled tomatoes (NOT diced), drained
1 bunch green onions
1 yellow pepper (optional)
1/2 bunch fresh cilantro
Salt to tast
Black pepper to taste
Please let go of all your biases about using canned tomatoes in salsa...I did and I haven't looked back since. I swear it even tastes better than using fresh! This recipe is so good you will be looking for ways to fit salsa into every meal!
1. Finely chop the jalapeno, green onions, yellow pepper (if using), and cilantro. You don't want anyone getting a huge chunk of jalapeno. Also, remember to control the spiciness you can leave in more of the pepper seeds (=spicier) or leave them out (=less spicy).
2. In 2 batches, blend 1/2 of the tomatoes with 1/2 of the chopped ingredients. Make sure to pulse the blender just a few times or you'll end up with tomato soup. Pour into a bowl. You may find that you have some extra chopped ingredients which happen to work great in guacamole recipes.
3. Add salt and pepper to taste and stir. Now start dunking those chips and reaching for that cooling glass of soymilk.