Wednesday nights are always taco/Mexican nights at my house. Our main dish varies from week to week but we always have homemade baked corn tortilla chips and homemade salsa.
In the summer months you may want to use fresh vegetables for this recipe, especially if you grow a garden. But, if you don’t have fresh vegetables on hand this recipe is really good and makes a great substitute for for fresh vegetables.
I add fresh green bell pepper to this when I have it. I usually keep some frozen in the freezer. If I am using frozen I will take it out and let it thaw before using in this recipe. If you don’t have bell pepper, just leave it out.
The great thing about this recipe is it can be made in the toughest of financial times if you have prepared your pantry ahead of time. It is cheap, frugal and so tasty! We also like mixing it with homemade nut-free vegan cheese sauce or this quick and easy vegan cheese sauce for a great queso dip.
Easy Salsa From Food Storage
3 15 oz cans of diced tomatoes, drained
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tsp. dried onion
1 tsp. dried cilantro
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper flakes
1/2 cup finely diced green bell pepper (optional)
Combine all ingredients into a medium size glass bowl. Stir well. Cover with plastic wrap and chill for several hours until time to serve.