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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I don't care for the chunky salsa so even before I started making my own, I would always run a jar of bottled salsa through the food processor or blender to break it down. I started experimenting earlier this year and have finally found a recipe that we all like and that I can consistently repeat. If you prefer a chunky salsa, I would suggest doing a rough chop on the onion, pepper and cilantro, then add the tomatoes and blend to the consistency you prefer. Cooking time is time in refrigerator for blending of flavors. Ingredients:
1/2 large onion (preferably vidalia) |
1 jalapeno pepper, seeded |
1/2 limes, juice of or 2 tablespoons bottled lime juice |
1/2 bunch cilantro, approx. 1 cup of leaves |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon black pepper |
1 teaspoon salt |
1 teaspoon garlic, minced |
2 (15 ounce) cans hunt's fire-roasted tomatoes |
Directions:
1. Rinse the cilantro until all grit is removed. Spin dry in salad spinner or dab with paper towels to remove excess water.
2. Remove the leaves from the cilantro, discarding stems.
3. Add onion (I usually halve the half), pepper, cilantro leaves to food processor.
4. For chunky salsa do a rough chop at this point.
5. Add remaining ingredients.
6. Process or blend to desired consistency. Pour into container and store in refrigerator until ready to enjoy. I'm not sure how long this will keep in a refrigerator - it never lasts more than a day or two at my house.
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