Salsa

By jannycerv

Ingredients

• 2 jalapeno peppers
• 2 (14 oz.) cans diced tomatoes
• 2 cloves garlic, chopped fine
• 6 leaves cilantro, chopped
• 1 T. cumin
• 1 tsp. pepper
• 1 tsp. salt
• 1 tsp. oregano

Preparation

Step 1

Broil peppers in oven or toaster oven, turning them occasionally, until all sides have had skin blister and lift. Place peppers (while still hot) in plastic or paper bag until cool. Remove skin from peppers and chop well. (Hint: wear gloves!!) Combine all ingredients in saucepan, heat to boiling. Boil 1 minute. Cool before serving.

Note: Change this recipe to suit individual tastes. I don't like cilantro, so I omit it completely. If salsa turns out too hot, an additional can of tomatoes can be added, just salt and pepper to taste.