Salsa Tex Mex Style Food

TEX-MEX SALSA

Steps:

• In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
• Pulse until thoroughly chopped.
• Add canned tomatoes and salt.
• Pulse until throughly combined.
• Store in refrigerator until ready to use.

BASIC TEX-MEX SALSA

Steps:

• Put the tomatoes into a large bowl.
• Chop the onion and cilantro and add to tomatoes.
• Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
• Add the jalapenos to the mixture and combine.
• Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
• If desired add a little salt and pepper to taste.
• Taste to see if you would like more jalapenos. Add these if desired.
• Chill about 1 hour and serve cold with tortilla or corn chips.
• Weight Watcher points = 0.

TEX MEX CRANBERRY SALSA II

Steps:

• Combine water and sugar in medium saucepan.
• Bring to a boil over med heat.
• Add cranberries; return to boil.
• Gently boil cranberries for 10 minutes without stirring.
• Pour into medium glass mixing bowl.
• Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa.
• Cool at room temperature and refrigerate.

SALSA-TEX-MEX STYLE

Steps:

• First blend the cilantro, onion, jalapeno and garlic clove in a couple ounces of water. Add the Rotel and canned tomatoes and continue to blend. Finally, add the rest of ingredients and keep adjusting the seasonings to your liking.
• After all the ingredients are blended, pour into a saucepan and let it come to slow boil. This will blend the flavors of each ingredients.
• Refrigerate. Goes well with white corn tortilla chips.