Wednesday, September 2, 2009



Thank you for this recipe Diana :)

2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin (I will omit this next time)
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro(I didnt have any so I didnt add it)
juice of one lime
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.


redkathy said...

Interesting salsa recipe. I never used vinegar or cumin in mine, will have to try it next time.

shweetpotato said...

The cumin is the only thing I didnt like, it gave kind of a chili powder taste to it, I am going to leave it out next time :)

Pattie said...

Thank you so much for this I have really been wanting some handmade salsa

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