Dana Moore AKA: Southern Gals Cook
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- 4 can(s)
- petite diced tomatoes, 14 1/2 ounces each
- 2 medium
- onions, chopped
- 1/2 c
- fresh cilantro, minced
- jalapeno peppers, seeded and minced
- 2 Tbsp
- 1 tsp
1In a large bowl, combine tomatoes, onions, cilantro, peppers, sugar and salt. Serve immediately or cover and refrigerate until ready to serve.
2Serve with tortilla chips.
NOTE: Disposable gloves are recommended when cutting hot peppers. Avoid touching your face.
3Unauthorized alterations or amendments to this recipe without express permission from Dana Moore is strictly prohibited.