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Maggie's Salsa




Source of Recipe


Maggie Viken






Recipe Introduction











List of Ingredients



• 4 jalapenos
  
• 4 yellow peppers (they look like jalapenos but are yellow)
  
• 1 bunch of green onions
  
• 14 1/2 oz. can Mexican style diced tomatoes
  
• 2 cloves garlic
  
• garlic salt
  
• garlic powder
  
• black pepper
  






Instructions



1. Wash and seed peppers. Chop into big pieces and set aside. I wear gloves. I also remove the seeds but if you like it spicier you can leave them in.
   
   
2. Wash, dry and chop green onions into small pieces, about 1/8 to 1/4 inch wide, all the white and most of the green. Using kitchen sheers on all of the onion except the thicker white part makes this step easier. Put into a large bowl. Finely chop the garlic. I use a garlic press. Add to bowl of onions
   
3. Using a food processor finely chop the green jalapenos and add to chopped onions. Follow by processing the yellow peppers. Mix onion and peppers together and add some garlic powder, garlic salt and pepper, about 1/4 tsp. to start then mix well.
   
4. Process the canned tomatoes but don't over process them. You want them broken down but not liquid. Stir into the pepper mixture and taste. Add more garlic powder, garlic salt and pepper if needed.
   






Final Comments


I use the tomatoes with mild green chilies in them but any canned diced tomatoes would work.

I add a good bit of garlic powder, garlic salt and pepper. Experiment with the amounts. The salsa does develop a stronger taste after it has set a while. I always add more of these seasonings because the salsa is never around long enough to set and develop a stronger taste.