Salsa
- 2 Jalapeños, cut up in halves or thirds, with seeds intact
- 2 Jalapeños, cut up with no seeds or membrane inside
- 1 bunch Cilantro
- 2 cans Rotel tomatoes
- 2 15-oz. cans or 1 large can tomatoes
- Chicken Bouillon to taste
- Vinegar
- Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
- Add all of the tomatoes and blend until it becomes a liquid consistency.
- Add the Chicken bouillon to taste (~ 1-2 tablespoons is good).
- Add ~ ¼ cup of plain vinegar (to taste).
- Add ½ chopped small onion
Recipe by The Lee Family at https://www.leetexans.com/2009/08/07/salsa/
2.2.8