Healthy, Homemade Salsa

Throughout college my friends and I frequented a Mexican Restaurant called La Pachanga because of its tasty margaritas, huge burritos and delicious chips and salsa. Every time we went out to eat at La Pa (what we called it) the salsa would vary slightly, but would always be delicious. This could only mean one thing; they made the salsa in house – daily. When visiting my Aunt Kathy down in Texas I snagged this recipe from her large recipe box and made it when I got home. I was instantly reminded of La Pachanga. So, now that I am out of college and don’t get to frequent my favorite Mexican restaurant, I whip up a batch of this salsa and reminisce about the good old days.

Enjoy!

Ingredients:

1 – 28oz. can petite diced tomatoes (drained)

½ cup cilantro leaves

1 jalapeno (seeds removed)

4 large green onions

½ teaspoon salt

1 ½ teaspoon garlic salt

½ teaspoon garlic podwer

2 teaspoons cumin

1/8 teapsoon white pepper

Directions:

1. Roughly chop the jalapeno (and remove the seeds) and the green onions.

2. Place all ingredients in a food processor or blender and blend until desired texture.

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