Chunky Salsa with Debbie Smeatham
Tip: For a milder salsa, remove the seeds of the jalapeño, as that is where most of the heat comes from.
Ingredients
- 4 Roma Tomatoes
- 1 Medium Bell Pepper
- 1 Medium Onion
- 1 Small Can of Green Chiles
- 1/2 Jalapeño (or whole depending how spicy you prefer your salsa)
- 1 1-2 teaspoons of salt
- 1 teaspoon of pepper
Instructions
- Rough chop tomatoes, pepper, onion and jalapeño.
- Place all ingredients in a food processor and pulse 5 - 6 times, until a chunky consistency is achieved.
- Refrigerate the salsa for at least an hour before serving.
