Ingredients
- 2 cups canned diced tomatoes
- undrained (I like the petite diced tomatoes)
- 1 medium sweet onion
- chopped
- 1 (4 ounce) canchopped green chilies
- 1 jalapeno pepper
- seeded
- deveined
- and chopped
- 3 garlic cloves
- minced
- 1 tablespoon fresh cilantro
- chopped or 1 teaspoon dried cilantro
- 3 tablespoons red wine vinegar
- 2 teaspoons extra virgin olive oil
- 1 teaspoon salt
- 14 teaspoon cumin
- tortilla chips
- to serve
Instructions
- Mix all ingredients except tortilla chips.
- Chill, covered.
- Refrigerate at least a day, then let stand at room temperature for an hour or so, before serving.
- Serve with tortilla chips.
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