There are two basic types of tomato-based salsas salsa made with fresh tomatoes and salsa made with cooked tomatoes. When cooking salsa, as we do when we make enchiladas, we always use the cooked-tomato version, not the fresh.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●1 (28-ounce) can whole tomatoes, preferably fire-roasted (Muir Glen makes an excellent product.)
●1 (7-oz) can green chiles, chopped (see recipe note)
●1 clove garlic, or 1/2 teaspoon garlic powder or garlic salt
●2 green onions, chopped
●1 tablespoon extra virgin olive oil
●2 teaspoons red wine vinegar
●1/4 teaspoon dried oregano (can supplement with fresh)
●1/4 cup very loosely packed fresh chopped cilantro
●Kosher salt
●Freshly ground black pepper
Method
1.Break up the canned tomatoes:
Remove just the tomatoes from the can of whole tomatoes, place in a medium sized non-reactive mixing bowl. Using your fingers, or a fork and a sharp small knife, shred or break up the tomatoes.
2.Add the rest of the ingredients to the tomatoes:
Mix in chopped green chiles, green onions, garlic (or garlic salt), olive oil and vinegar.
Add back in about 1/4 cup of the tomato sauce from the can of whole tomatoes.
Sprinkle with about 1/4 teaspoon of dried oregano. Mix in and taste. Adjust if needed. Add cilantro, and salt and pepper to taste.
Refrigerate when not using. Will keep several days.