Salsa - Hot
Author: Chris Borgman
Jon and Shelli shared Chris' salsa recipe while they were visiting. Very good and easy to make. For Mild version click here
Ingredients
- 28 oz can of whole tomatoes
- (2) 10 oz cans of hot Rotel diced tomatoes with habenero chiles
- ½ cup cilantro (more if desired)
- 3-4 garlic cloves
- ⅓ cup diced onion
- 1 whole jalapeno
- ½ of a lime, juiced
- ¼ tsp cumin
- ½ tsp salt
- ½ tsp sugar
Instructions
- Dice enough onion to make ⅓ cup and place in a side bowl.
- Put the diced cilantro, garlic, and diced jalapeno in your food processor and pulse until finely chopped. Add to the side bowl when finished.
- Next, add the lime, cumin, salt, and sugar to the side bowl and stir everything up.
- Take the can of whole tomatoes and drain approximately ½ of the liquid, then add the remaining contents to the food processor.
- Pulse the tomatoes 2-4 times.
- Then, add the 2 cans of diced tomatoes (again, minus ½ of the liquid from each) to the processor and the contents of your side bowl.
- Pulse the entire mixture until you have a desired consistency (between 3-6 times).
- Place the mixture in the refrigerator for at least 12 hours before serving to diffuse the stronger ingredients of the salsa.
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