Ingredients Jump to Instructions ↓

  1. 1 can 28-oz whole tomatoes

  2. 1 can 7-oz diced green chilies

  3. 1/2 red onion, diced

  4. 1/2 bunch green onions, thinly sliced

  5. 1/4 cup olive oil

  6. 1/4 cup red wine vinegar

  7. 2 tbsp balsamic vinegar

  8. 2 cloves garlic, finely minced (may substitute garlic powder to taste)

  9. 2 tbsp chopped parsley (may also substitute or add fresh cilantro) salt and fresh ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Pour the tomatoes into a bowl, and using your fingers crush them in to a course puree. If a smooth salsa is desired, they may be done in a food processor. Add the rest of ingredients and mix well. Refrigerate for at least 3 hours, or overnight. Serve chilled.


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