Searing salsa

- Course: Salsas Sauces and dressings
- Cuisine: Various North American Various Central American Various South American
- Yield:
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
- 1⁄4 T Black pepper
- 1⁄4 T white pepper
- 1⁄4 T Salt
- 1⁄4 T dried red pepper flakes
- 1⁄4 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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