Salsa, But Different

I have made salsa for years. One of the best parts of having a garden is that you always have ingredients to make a quick and simple salsa. We grow lots of tomatoes and peppers!

In all my salsa making I have never added tomato sauce before.

The salsa was nice and thick, but because of the blending, it wasn’t chunky.

The peppers I used were not too spicy, so even though there were five of them, the salsa had just a little kick.

The recipe made enough for three pints. I did can the two we didn’t use so we will have more salsa later!

I made the dish the same night I made the Mexican Beans and Sausage and the Mexican Cornbread. We ate the dip with blue corn chips. My husband even used some in his beans to add a little spice.

MEXICALI ROSE DIP

1 Tablespoon Parsley Flakes

1 Tablespoon Oregano

1 Teaspoon Cumin Powder

5 Jalapeño Peppers, Chopped Fine

1 Teaspoon Salt

2 Garlic Cloves, Minced

8 Ounces Tomato Sauce

28 Ounces Diced Tomatoes, Strained

Put parsley, oregano, cumin powder, jalapeños, salt and garlic in a blender. Process well. Add tomato sauce and blend well again. Put remaining tomatoes in a medium bowl. Add pureed ingredients. Stir to combine. Refrigerate 2 days before using to allow the flavors to blend.