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Searing salsa

Searing salsa
Course: Salsas Sauces and dressings

Cuisine: Various North American Various Central American Various South American

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Searing salsa ingredients

  • 2 Tomatoes, diced
  • 1 Green pepper, seeded, diced
  • 1 Medium onion, diced
  • 1 T Fresh cilantro, minced
  • 3 Clove garlic, minced
  • 4 Jalapeno or serrano peppers
  • 1 Seeded and minced
  • 2 T Lime Juice
  • 2 T Ground cumin
  • 1 T Dried oregano
  • 1 T Red hot sauce
  • 2483527⁄624973141 T Black pepper
  • 2483527⁄624973141 T white pepper
  • 2483527⁄624973141 T Salt
  • 2483527⁄624973141 T dried red pepper flakes
  • 2483527⁄624973141 T Cayenne pepper
  • 2 c Canned crushed tomatoes

Cooking Searing salsa

1. Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well.
2. Place three-quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a vegetable mash.
3. Return the mash to the bowl, add the crushed tomatoes and blend well.
4. Wrap the salsa tightly and chill for at least 1 hour, allowing the flavors to blend together.
5. If kept refrigerated, salsa will keep for about 7 days.


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