Searing salsa
1 servings
Ingredients
| Quantity | 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 |
Directions
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.