Best Salsa East of the PecosUser Submitted Recipe
1 28 oz can fire roasted tomatoes
2 cloves or more of fresh garlic
1 fresh jalapeno or 1 tbsp sliced jalapeno or more.
1 small- medium onion.
1 can chopped green chiles
1 tbsp fresh cilantro or 1 tsp dried
1 tsp ground cumin
During high tomato season, we use fresh tomatoes and add salt to taste. They need to be peeled, and or fire roasted. The simple thing is use canned. Quick and Reliable.
Into the Cuisinart, put the jalapeno, the garlic, and the onion cut in quarters. If you use fresh cilantro, put it in at this time too. Pulse until it is chopped to your satisfaction.
Add green Chiles. Pulse again. Then add the canned tomatoes. Pulse or process depending on how chunky you like your salsa.
If you use canned tomatoes, this salsa will keep in the refrigerator about two weeks, if it doesn't disappear sooner. We use this in soups, Mexican food, or practically anything except Chocolate Cake.
Servings6 1/2 cup servings
no fat, 1 g protein, 200 mg salt per batch.
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