Recipes / Salsa Mexicana

Ingredients

• 5 each Jalapenos
• 2 1/2 teaspoons Garlic
• 1 7/8 cups Furmano's Crushed Tomatoes
• 1 each Medium Onion
• 2 tablespoons Cilantro
• 2 tablespoons Lime Juice

Preparation

1. Cook jalapenos and garlic in 2 cups of water. Cook until jalapenos are tender, reserving 1/2 cup of jalapeno water.
2. In a blender, mix Furmano's Crushed Tomatoes, jalapenos, garlic and water from the jalapenos. Make sure the water and jalapenos are cooled before blending.
3. Pour mix in a bowl.
4. Chop onion and cilantro. Add to tomato and jalapeno mix. Add lime juice.
5. You can serve warm or refrigerate. Serve with white corn chips.