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.