Christmas Eve is approaching, and our family has the tradition of eating Mexican food that night. I usually fix enchiladas, posole, and tamales. Tamales are very popular in Arizona at Christmas time. My mom and I have tried making them before, but we don’t quite have the hang of it yet. We buy them from a woman that Jeff works with, and they are so good. One thing that I have tried making and been a little more successful at is salsa.
Our family really likes salsa. When we go to a Mexican food restaurant, I’m sure they lose money on us, because of how much salsa we eat while we are there. Because we like it so much, one day I decided to try to make my own. When creating this recipe, I just started throwing in everything that I like in salsa and amazingly enough, it came out great. It is chunky and spicy and flavorful, but not so spicy you are in pain after you eat it. In fact, after you let it sit over night, it even loses some of its spiciness so don’t worry if it seems a little hotter than you like at first.
I hope you enjoy this salsa as much as we have. I will be making it for our Christmas Eve dinner. What are your Christmas Eve food traditions? I would love to hear what you will be making this year.
Everything But The Kitchen Sink Salsa
1 can Rotel Hot Diced Tomatoes (very important to use Rotel brand)
- 1 (14 1/2 oz.) can tomato sauce
- 1/2 bunch cilantro, chopped
- 1 bunch green onions, sliced
- 1 large can (7 oz.) diced green chiles
- 2 fresh jalapenos, diced, without seeds
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 onion, diced
- Stir all ingredients together in a medium size bowl.
- Serve with tortilla chips.
Original recipe from Cook AZ I Do