Searing salsa

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.

Similar recipes