Blended Green Chile Salsa with Canned Tomatoes and Onion
A chilled blended salsa with canned diced tomatoes, two cans of green chilies, sweet onion, canned jalapeno, cumin, and lime.
Ingredients
Blended salsa
- 1/4 large sweet white onion About 1/2 cup roughly chopped
- 1 tablespoon canned diced jalapeno Drained
- 8 ounces canned diced green chilies Two 4-ounce cans; undrained
- 28 ounces canned diced tomatoes Two 14-ounce cans; drain one and retain juices from the other
- 3/4 teaspoon garlic salt
- 3/4 teaspoon ground cumin
- 3/4 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 2 teaspoons lime juice
- to taste fine salt Optional; taste after chilling
Instructions
- Pulse chopped sweet onion, drained jalapeno, and both cans of green chilies in a clean processor until the onion is finely chopped.
- Add one drained can of tomatoes and the other can with its juices. Add cumin, garlic salt, sugar, garlic powder, and lime juice.
- Use brief pulses to reach the desired texture, stopping before the mixture becomes fully smooth if you prefer some pieces.
- Cover in a clean container and refrigerate 30 minutes. Stir and taste before using optional extra salt.
- Serve chilled in approximately 12 quarter-cup portions, keeping the main container refrigerated.
Notes
Tomato cans are 14 ounces each; retain the juices of just one can and discard the other can’s liquid. Green chilies total 8 ounces and remain undrained. Store refrigerated for up to 3 days; not for pantry canning.