This is one of those recipes you want to always have at your fingertips – when you taste it your eyes (& tastebuds) will light up. Yet it takes less than a minute to prepare,only has 5 ingredients, and you can easily always have those ingredients at hand. They keep for a loooong time in your pantry & freezer.
I’m just serving this much like a classic bruschetta – plopping a spoonful on each cracker. I used Mary’s Gone Crackers organic, gluten-free, vegan crackers. I get the idea that this would be good on all kinds of things – meats, put a dollop on top of a cream soup, put it on your taco salad, the possibilities are endless. Come up with an interesting way to serve this? Send it to me!
I used a hot Sandia chile, and it added a definite heat and green chile character; but some of you will like it twice as hot – so use 2 tbsp. of hot green chiles. Or you might like more green chile flavor, less heat – use 3-4 tbsp. of mild green chiles.
- 1 14.5 oz can diced tomatoes
- 1 tbsp. McCormick Bruschetta oregano & basil seasoning
- 2 tbsp. olive oil
- 1 tbsp. cider vinegar
- 1 tbsp. diced hot green chiles (or to taste)
- Blend all ingredients.
- Refrigerate for at least an hour to let flavors blend.
- Serve with sliced French baguette, toasted, or with crackers.
- Enjoy!
eager to try!
Eager to try! Love the few ingredients necessary:-)