Serves: 1 1/2 quarts.  Prep: 15   Cook: None This is the most asked-for recipe in this book. 

INGREDIENTS

» One 28 ounce can of plain crushed tomatoes

» One 16 ounce can vegetarian baked beans

» 1 small red onion, finely chopped

» 1/2 bunch fresh cilantro, finely chopped

» Juice of 1 fresh lime

» 1/4 cup of your favorite BBQ sauce (a)

» 3 cloves garlic, minced

» One 4 ounce can diced green chilies (b)

» 1 tablespoon honey

» 2 tablespoons picante sauce (c)

HOW TO MAKE IT

  1. Drain tomatoes. Reserve the
  2. In storage container, combine all ingredients (except reserved liquid; see below). Place in ‘frig. (d) (e)
  3. Serve with nacho chips and The new Tostitos

brand Scoops nacho chips work best (hold a lot of salsa).

TIPS

» A great party gift. Put in mason jar. Bring chips/beer.

» Makes a great relish on burgers.

» Mix with cheese and use to make scrambled eggs.

» Good on a baked potato.

FOOTNOTES

  • I like the Bull’s Eye brand Original
  • The canned Ortega brand is good. These are chilies, not jalapeños. The jalapeños are considerably
  • Not hot sauce, but similar and milder. Pico Pica brand is Tabasco works too; use 1/4 as much.
  • Even better if refrigerated for a few
  • If salsa is too chunky, food process part of it, and/or add back-in reserved tomato