Took a while for the smell of hot peppers and cilantro to dissipate from the kitchen, but who’s complaining?
The recipe is unintentionally vague. I just didn’t pay very close attention to numbers.
- 2 boxes Parmalat “Pomi” Chopped Tomatoes
- about 10-12 jalapeno peppers (remove seeds for milder salsa, keep seeds for hotter salsa)
- 2 or 3 onions chopped up
- a fistful of fresh cilantro, chopped
Put it all into a pot or slow cooker and simmer low for 20 minutes or so. Can while hot, or refrigerate and let cool.