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Tomato Salsa Recipe

by CookEatShare Cookbook

Ingredients

1 (28 ounce.) can crushed tomatoes, with puree (Progresso) 1/4 of a small white onion, chopped 3 chopped fresh jalapenos 1 teaspoon grnd chili peguin, chili de arbol, or possibly cayenne

1 clove garlic, chopped 1/2 teaspoon dry oregano 1/2 teaspoon salt

Directions

1. Mix all the ingredients together. Refrigeratethe salsa for at least 30 min. Serve with tostada chips, tacos, or possibly flautas. Will keep well for up to 5 days. Makes about 3 1/2 c.. Hint: Put whole ingredients into a food processor, fast and easy.

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