Posted by: Dana

This recipe was published in Taste of Home Holiday & Celebrations Cookbook 2008 and the October 2011 issue of Taste of Home magazine!

I never really cared for store-bought salsa so I decided to come up with my own recipe.

Now I can’t make enough of it!

Whenever I tell my family I’m making fresh salsa they start salivating.

The cilantro really enhances the flavor of this salsa.

Personally, I think you could put cilantro on just about anything and make it taste good.

However, some people don’t really care for the taste of cilantro, but I absolutely love, love, love it!

The best thing about this recipe is you can have it thrown together in about 10 minutes.

Ingredients

• 4 cans (14-1/2 ounces each) petite diced tomatoes, drained
• 2 medium onions, chopped
• 1/2 cup minced fresh cilantro
• 2 jalapeno peppers, seeded and minced
  
• 2 tablespoons sugar
• 1 teaspoon salt
• Tortilla chips

NOTE:  Use only 1 jalapeno for milder salsa.  For hot salsa do not de-seed jalapeno.  The seeds are what makes it hot.

Directions

• In a large bowl, combine the first six ingredients. Cover and chill until serving. Serve with tortilla chips. 
• Yield: 7 cups.
• Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn the skin. Avoid touching your face.