1 (12 oz) can Italian tomatoes, drained1 Onion2 tbsp Minced garlic2 - 8 Canned jalapenos1 tsp Dried oregano1 tsp Dried cilantro (if not available, use oregano)1 tbsp Beef bouillon powder2 tbsp American chili powder2 tbsp Lemon juice
Camp-Site Mexican Salsa Recipe by Ann Hazard
1. Coarsely chop all ingredients, one at a time. Mix together in bowl. Place the salsa in a large saucepan and simmer for about 20 minutes. This will keep for about 10 days in the refrigerator.
Enjoy this delicious salsa Mexican recipe!