Rio’s Salsa

This is my mom’s version of our favorite restaurant’s salsa.  I used to hate chunky salsa growing up, like Pace Picante or Pico De Gallo. But I’ve always loved the smooth, restaurant style salsa. My mom would make this weekly. It creates quite a bit so we’d use it throughout the week with any mexican dishes for dinner, quick nachos for lunch, and better yet, just chips and salsa for a late-night snack. You can make it as mild or as spicy as you’d like. It’s best served warm, but is good cold as well.

Rio’s Sauce
1 large can tomato juice
1 tsp garlic salt
1 1/2 tsp ground cumin
1 tsp pepper
1 tsp salt
1 tsp crushed red pepper
1 tsp onion salt

Mix in saucepan and slowly bring to boil. Let boil for a few minutes, reduce head and let simmer for 5 minutes.

**add more crushed red pepper to taste if you like your salsa spicy.

Enjoy!