Saleen's Salsa

When we had the massive get-together at Lake Las Vegas in mid-December, Saleen made a huge bowl of delicious salsa. You'll remember that Saleen's magical email gave birth to this website at the beginning of October 2008. We begged her to share the recipe for the salsa we enjoyed in Vegas.

And we waited. And waited. And finally, the recipe has arrived! Thank you, Saleen!

1 28 oz. can petite cut tomatoes
1 8 oz. can tomato sauce
2 7 oz. cans green Ortega Chilies
1 bunch of cilantro, finely chopped
1 bunch of green onions, finely chopped
3 garlic cloves
1-2 fresh jalapenos (canned will work too)
Salt, pepper, garlic powder, and cumin

In a large container mix together canned ingredients. Add finely chopped cilantro and green onions. Press, finely chop, or use a food processor for the garlic cloves; same for the jalapenos (you don't want chunks of jalapeno). Season with generous helpings of salt, pepper, garlic powder, and cumin. Taste test, make additions if need be.

Each batch is slightly different. This makes a large amount, so make sure there are others to share it with! It will last all week in the refrigerator. Chips, tacos, scrambled eggs, burritos, fiesta soup....the salsa possibilities are endless. Enjoy!