1 14 1/2 oz. Can Chopped Tomatoes
1/2 C Chopped Green or Yellow Bell Pepper
2 Sliced Green Onions
2T Snipped Fresh Cilantro or Parsley
1T White Vinegar
1/2t Ground Cumin
1 Clove Garlic, minced
Red Hot Pepper Sauce
In a bowl, stir together all the ingredients. Serve with homemade corn tortilla chips or bought chips. (Homemade chips have less salt.) Store salsa in refrigerator up to one week.
Homemade Corn Tortilla Chips
10 five-inch Corn Tortillas
Preheat oven to 400 degrees F. Cut tortilla shells into wedges. Arrange wedges in a single layer on a baking sheet, coated with cooking spray. Bake for 8-10 minutes or until crisp. Serve with salsa. Store in airtight container for up to 2 weeks.