Yield: 1 servings
Measure | Ingredient |
---|---|
2 eaches | Tomatoes, diced |
1 each | Green pepper, seeded,diced |
1 each | Medium onion, diced |
1 tablespoon | Fresh cilantro, minced |
3 eaches | Clove garlic, minced |
4 eaches | Jalapeno or serrano peppers, |
1 x | Seeded and minced |
2 teaspoons | Lime juice |
2 teaspoons | Ground cumin |
1 teaspoon | Dried oregano |
1 teaspoon | Red hot sauce |
¼ teaspoon | Black pepper |
¼ teaspoon | White pepper |
¼ teaspoon | Salt |
¼ teaspoon | Dried red pepper flakes |
¼ teaspoon | Cayenne pepper |
2 cups | Canned crushed tomatoes |
Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well. Place three-quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a vegetable mash.
Return the mash to the bowl, add the crushed tomatoes and blend well.
Wrap the salsa tightly and chill for at least 1 hour, allowing the flavors to blend together. If kept refrigerated, salsa will keep for about 7 days.