Over the years, I've tried many types of salsa. With today's busy lifestyles, canned salsa soon found a place on the grocery list. Each time I found a salsa I could live with, it was eventually discontinued. Fresh salsa was fine, but always seemed to lack that 'oomph' I was looking for.
This is a quick and inexpensive recipe for three pints of salsa, with just a bit left over for tasting prior to chilling. No cooking, no sterilizing the glass jars, no fuss.
When you notice the recipe calls for canned tomatoes, don't balk. You'll be surprised! Come on, try it! You can always adjust to taste. Too hot? Not hot enough? Not enough garlic?