The Meza's Salsa
- 1 bunch cilantro, washed
- 4 stalks green onion
- 2 large cans whole tomatoes
- 1 tablespoon oregano
- Crushed chili flakes, to taste
- Salt, to taste
Peel leaves off of the cilantro and set aside. Chop the green onion into medium size pieces. In a blender or food processor, pulse tomatoes, cilantro leaves, green onion, oregano and chili flakes to desired consistency. Pour into container and stir in salt, to taste. Refrigerate overnight.
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