Chili Salsa

Chili Salsa


  • 14 oz can tomatoes, with juice
  • 14 oz can tomatoes and green chilies
  • 1/4 cup onion, diced
  • 1 jalapeno
  • 1/2 tsp garlic salt
  • 1/4 tsp sugar
  • 1/2 tsp cumin


  1. In a blender, mix the jalapenos and onions for a couple of seconds.
  2. Add the tomatoes and chilies, the sugar, salt and cumin and process again until well blended, but not puree.
  3. Place all the mixture in a covered container and refrigerate for a couple of hours.
  4. Serve with corn tortilla chips or meat dishes.

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