Add oil to the pan and cook on medium heat for 5 minutes.
Finely chop the spinach and add it to the tomatoes.
Add the remaining ingredients and stir well.
Lower the heat to medium low and cook for 25 minutes, stirring occasionally.
Plain chili powder (without cumin, oregano, or other spices added) is very spicy. A little goes a long way. The salsa freezes well. When it’s peak tomato season, make a large batch and freeze it in several 2-4 serving, freezer safe containers.
Serve with store-bought or homemade tortilla chips.
Serve with rice crackers.
Serve on top of baked sweet potatoes (ETP recipe).
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