Yield: 8 servings
2 large round tomatoes or 4 small Roma tomatoes, diced (about 3 Cups)
½ cup tomato sauce, no salt added
3 green onions, including tops, sliced
¼ bunch fresh cilantro, minced
1 medium jalapeño pepper, seeded and finely diced
½ tsp. salt, or to taste
1 Tbsp. red wine vinegar
In a medium stainless steel bowl, combine the tomatoes, tomato sauce, green onions, cilantro, jalapeño pepper, salt, and vinegar. Cover and refrigerate until ready to serve.
Chef’s Notes: This salsa is best eaten within a few hours after it is made, but it can be refrigerated for up to 2 days. Serve with corn tortilla chips, preferably from Shagbark Seed & Mill Co.