Mom's Famous Salsa Recipe

28 oz can whole peeled tomatoes, drained
10 oz can Rotel tomatoes and chilies
1 to 2 pickled peppers pieces, to taste
1/4 tsp salt
1 tsp (or more) garlic powder
1/2 tsp cumin
1/2 tsp oregano
1 Tbs dried onion flakes
1 tsp (+ or -) sugar
Finely chopped cilantro (to taste)

Put all ingredients into the blender. Blend until desired consistency. To thicken, add a little tomato paste and then re-season to taste. Tastes best when cold. Will keep in the fridge for at least a week.

When buying the pickled peppers, buy a very small can then store the extra in an airtight container in the fridge. They will keep for several months.

***NOTE: To make this recipe even faster, pre-measure the dry ingredients and store them in separate baggies in an air tight container. This is how Amy (my twin sister) does it. She gets a lot of requests for this becuase she lives up North...and as we all know...there are no REAL Mexican Restaurants up there...only imitators!

Source: Amy T (my Twin Sister)
Author: Sherie K (my Mom)

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