Rio Brava Salsa Recipe #376049
From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews!
I followed the recipe pretty closely, but eyeballed some of the measurements.
12 min | 10 min prep
1 gallon
- 1 gallon crushed tomatoes in puree
- 3/4 cup green chilies, chopped
- 3/4 cup pickled jalapeno pepper, chopped
- 1 1/4 cups white onions, chopped
- 2 tablespoons garlic, chopped
- 1 1/4 ounces fresh cilantro, chopped
- 2 1/8 teaspoons salt
- 2 tablespoons olive oil
- I used the food processor to chop up my ingredients. You may chop by hand, of course.
- Mix and chill. Serve with tortilla chips.
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5 stars