Use your salsa with baked tortilla chips or as a dip for veggies.
What You'll Need
- Sharp knife
- Cutting board
- Can opener (if using canned chiles)
- Measuring cup
- Measuring spoon
- Mixing Bowl
- Mixing Spoon
- Serving dish
In a medium bowl, mix all ingredients .
Substitute 1 small jalapeño pepper, seeded and chopped for the 2 tablespoons canned, diced mild chilies.
Cut this recipe in half to save money.
Refrigerate leftovers in a covered container. Use within two days.