I made this while experimenting and took to it to church dinner today. I had it in a huge crockpot...it came back empty. I was afraid it would be too spicy for some folks but everyone raved about it.
Salsa Soup
2 diced red or yellow or orange or green peppers
1 large onion diced
5 cans of petite dice tomatoes
1 large can of tomato sauce
salt & pepper
1 teaspoon of Thyme (dried)
1 Tablespoon of cilantro(dried)
1 can evaporated milk
1 large spoonful of sliced jalapeno peppers ( I used the kind in a jar in the pickle section of the store DICED
½ stick of butter
In a small amount of olive oil cook the onions and peppers unitl soft and golden. Add tomatoes, sauce, jalapeno~ and seasonings. Cook about 30 minutes.
With a stick blender emulsify all the veggies.
Slowly add the canned milk. Do not boil, just heat through.
Serve with crackers of crusty bread of your choice.
I put soup into a crockpot and keep it on warm.
Salsa Soup
2 diced red or yellow or orange or green peppers
1 large onion diced
5 cans of petite dice tomatoes
1 large can of tomato sauce
salt & pepper
1 teaspoon of Thyme (dried)
1 Tablespoon of cilantro(dried)
1 can evaporated milk
1 large spoonful of sliced jalapeno peppers ( I used the kind in a jar in the pickle section of the store DICED
½ stick of butter
In a small amount of olive oil cook the onions and peppers unitl soft and golden. Add tomatoes, sauce, jalapeno~ and seasonings. Cook about 30 minutes.
With a stick blender emulsify all the veggies.
Slowly add the canned milk. Do not boil, just heat through.
Serve with crackers of crusty bread of your choice.
I put soup into a crockpot and keep it on warm.
