Fire Roasted Tomato Salsa |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I had always wanted to create my own salsa, and I think this is a winner. Hope everyone enjoys. Add or delete ingredients to your liking. Like it hot, add more jalapenos, or if you like it really hot try a hotter pepper. If you like it milder, use less jalapeno, and/or raise the amount of fresh chopped tomato. It is a versatile recipe. ***Note: cook time is chill time. Ingredients:
1 (14 1/2 ounce) can fire-roasted tomatoes |
2 garlic cloves, peeled |
1 jalapeno, seeded and quartered |
3 scallions, trimmed and cut in fourths (use the green part as well as the white part) |
2 tablespoons dried parsley |
1/8 teaspoon ground coriander |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup white onion, diced |
1 -2 roma tomato, seeded and chopped |
1 tablespoon lime juice, fresh squeezed is best in this |
Directions:
1. In a bowl combine the white onion, diced roma tomatoes, and lime juice. Set aside.
2. In the bowl of a food processor, put in the garlic and pulse about 3 - 4 times.
3. Add in jalapeno, scallions, dried parsley, corriander, cumin salt and pepper and process until finely chopped.
4. Add in the can of tomatoes, and process until smooth.
5. Pour this over the onion and tomato mixture; and stir.
6. Refrigerate about 2 hours to allow flavors to meld.
7. Have a nice cold cerveza or margarita in one hand, and a hint of lime tortilla chip with this salsa on it in the other, and you are in business.
8. Eat and enjoy!
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