An all-purpose Chiltepin salsa that can be used for dipping, for seasoning, and as a taco sauce.
Ingredients
- 1 cup water
- 3 garlic cloves peeled
- 1 28-ounce can crushed tomatoes
- ¼ cup chopped white onion
- ¼ cup white vinegar
- ¼ cup roughly chopped cilantro
- 2 tablespoons dried Mexican oregano
- 2 tablespoons olive oil
- 1 tablespoon dried chiltepin chiles
- 2 teaspoons sea salt
Instructions
- Be sure to watch the how-to video below
- Put the 1 cup of water and garlic in a blender and puree.
- Add the tomatoes, onion, vinegar, cilantro, oregano, olive oil, chiles, and salt. Pulse until well combined.
- Refrigerate for at least an hour to let the flavors meld before serving.
Video
Notes
This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
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