Submitted by

Sunny Kim (San Diego State University)

Story behind this recipe

I love salsa - this is a shorcut version.

With warm tortilla chips - an excellent snack!


1 can (~24 oz) stewed tomatoes
1 onion (sweet)
2 hot/medium hot peppers
4 cloves garlic
3 tbsp cilanro (dried)
Salt to taste
Pepper to taste
1 lime (juice only)
1 tsp red wine vinegar

Serving size


Measuring units


Cooking Instructions

Braise the two chili peppers (recommend: jalapeno or anaheim) in shallow water in a saucepan. Remove peppers from water and combine all ingredients in a food processor or blender. Blend until desired consistency (smooth-very small chunks). Chill for 30 minutes & serve.