1 - 798 ml. can of diced tomatoes
1 4 oz. can diced green chilies
1/4 c. green onion thinly sliced or
1/8 c. frozen onions
1/4 c. fresh parsley (or cilantro) chopped
2 Tbsp. Jalapeno Lime White Balsamic
1/8 tsp. freshly ground black pepper
1 clove garlic, minced
2 tsp. Saltwest Naturals Green Onion & Chive Sea Salt
2 Tbsp. Cilantro & Red Onion Olive Oil
Gather ingredients. Place a mesh sieve or colander over a bowl and drain the tomatoes. Reserve 1/4 cup of the juices and discard the remaining juice. (May save the remaining juice and freeze to use in soup etc. at a later time.)
Combine the tomatoes and the 1/4 cup reserved juice with the diced green chili peppers, green onion, and the parsley or cilantro. Add the Lime White Balsamic, the pepper, garlic and salt.
Cover and chill the salsa for at least 4 hours. Store salsa in a tightly covered container in the refrigerator for up to five days. Serve with tortilla chips or along with burritos or tacos.