Gather ingredients and about 15 minutes. Adjust the heat in the flavor with the jalapeños and rotel. If you'd prefer mild, use only 1 pepper and 1/2 the can of rotel; or 2 peppers, no rotel.
Add the 28 oz can of diced fire roasted tomatoes to your skillet.
Chop 1/2 cup of onion and +/- 1 tablespoon of garlic. We use the food processor for convenience. Then add to the skillet.
Here's where you can customize the heat intensity. We went for HOT! 3 jalapeños in the food processor then to the skillet.
Birds Eye has great recipe ready, frozen vegetables with no preservatives. You can use any flavor combo you like. Peppers and onions or the peppers/onions/celery blend.
If you like super chunky salsa, just add the bag of veggies to the skillet. If not, put them in the food processor and then transfer diced/minced to skillet.
Hot RO*TEL! If you like the heat turned up, add the rotel. If you are going for mild, skip this step.
Squeeze the juice of a lime into the skillet on top of all your ingredients. Then stir, place on the stove on low/medium heat for 5-8 minutes.
And there it is! Fresh, handcrafted hot (or mild) salsa.
Add some quinoa to a serving and stir. Top with guacamole or plain avocado and use some purple corn chips to dip!
- 28.0oz Diced, fire roasted tomatoes
- 0.0c Onion
- 1.0Tbsp Garlic
- 2.0 Jalapeno peppers
- 14.0oz Frozen vegetable mix
- 10.0oz Optional can of HOT ROTEL
- 1.0 Lime
- 1.0tsp Salt