Red Salsa

Red Salsa


  • 1 large can diced tomatoes
  • 1 jalapeño pepper, seeded
  • 1 clove garlic, chopped
  • 1 small red or white onion
  • 1/2 cup beef or chicken broth
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp chopped cilantro (optional)

Heat up olive oil in a pot over medium heat.
Saute garlic, onion, and jalapeño pepper for 1 minute.
Add diced tomatoes, broth, salt and pepper.
Bring to a boil and turn off heat.
Put the mixture in a blender and blend until semi-smooth.
Optionally add chopped cilantro.
Serve hot or cold with your favorite chips.

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