I thought it was about time I try making my own salsa and this is the recipe I found. Pretty easy to make and tastes really good. Much better than what you would buy at the store.
1 can whole tomatoes
1 can green chiles, chopped
1 clove garlic, minced
2 green onions, chopped (both white and green parts)
1 tbsp. olive oil
2 tsp. red wine vinegar
1/4 tsp. dried oregano
1/4 cup loosely packed fresh chopped cilantro
Salt and freshly ground black pepper, to taste
1. Remove just the tomatoes from the can (omitting the juice), place in a medium sized non-reactive mixing bowl. Using your fingers or a fork and small sharp knife, shred or break up the tomatoes.
2. Mix in chopped green chiles, green onions, garlic, olive oil, vinegar and oregano. Mix in and taste; adjust if needed. Add cilantro, and salt and pepper to taste.
3. Refrigerate when not using, will keep for several days.
This recipe makes 2-3 cups. I just realized while writing this that I wasn’t supposed to use the entire can of tomatoes. That part wasn’t very clear in the original recipe (hopefully it is more clear in mine). That would explain why I thought it was pretty liquid-y. While cutting up the tomatoes, I was sort of cursing the recipe and wondering why I couldn’t just use diced tomatoes. I think diced tomatoes would still work but you would need to make sure you remove as much of the juice as possible. It would probably also be easier to cut up the whole tomatoes if there wasn’t all that juice in the way.
When looking for the green chiles in the grocery store, I found them with the tacos and I bought the Old El Paso brand (it’s just a small can). You could also make your own if you choose by roasting a 6-inch Anaheim chili under the broiler until the outer skin is completely blackened. Put it in a brown paper bag for a few minutes after roasting to loosen the blackened skin. Remove and discard the skin, stem, seeds and ribs. Then chop.