Appetizers

Chimayo Salsa

11

A wonderful, restaurant-style salsa, suitable year round, but extra tasty in the fall and winter when fresh tomatoes aren't available.

1
Chimayo Salsa

1 (28 ounce) can crushed tomatoes
2 tablespoons minced fresh white onion
3 fresh jalapeno peppers, minced
1 teaspoon ground chile powder (Chimayo, Pequin, de Arbol or Cayenne)
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2-1 teaspoon Kosher salt
Mix all ingredients together in a large bowl. Cover and chill at least 30 minutes, preferably overnight. Serve with tortilla chips. Keeps well up to 5 days.
See the full directions on my site
Nutritions

Calories
193

Sodium
1215mg
50% DV

Fat
1g
2% DV

Protein
7g
15% DV

Carbs
42g
14% DV

Fiber
14g
56% DV