I am a chicken. Yep, I openly admit it. I do not like spicy foods. And that goes for salsa. Keep it simple and keep your hot stuff. But I am about to go against my own doctrine of spice. This salsa rocks. Savanah found it via a friend of hers who made a pineapple salsa, which is to die for, no I mean it. I will post that one later. But on to this one. Thee original recipe called for 3 jalapenos, but we took it down to 1&1/2. But we now know we can bump it up to 2 and I will not have steam coming out of my ears. We got the recipe from Jalapeno Cafe. We have used 2 of their recipes and loved both. So take a look around ad see what you can see.
1 can (28 ounces) stewed tomatoes (we used regular canned tomatoes)
3 large jalapenos (we used 1&1/2, but will use 2 next time)
4 large cloves of garlic peeled
Salt to taste
1/2 t cumin
1/2 t oregano
1/4 cup cilantro leaves
Roast jalapenos ( in oven under the broiler) until skins are blackened. (we did not do this, we used them raw) Do not remove skins, but remove stems.
Blend jalapenos in juice of tomatoes, (no tomatoes at this point) add seasonings and garlic. Add tomatoes and cilantro leaves, chop in blender for 3 seconds.
Ready to serve with your favorite tortilla chips. Keep refrigerated.