Thursday, August 21, 2014

Quick and Easy Red Roasted Salsa

See the Recipe Below


  • 2 (14 oz.) cans fire-roasted tomatoes (drained for thicker salsa)
  • 2 oz. diced green chilies (1/2 can 4 oz. diced green chilies)
  • 4 cloves garlic, peeled
  • 1 cup fresh cilantro, packed
  • 1 small onion, peeled and cut into chunks
  • 1 jalapeno, stem removed and seeds divided
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 1 teaspoon dried Mexican oregano

Preparation Instructions

  1. Add all of the ingredients but the tomatoes and green chilies to the blender (reserving jalapeno seeds). Blend until evenly chopped, scraping down the sides as needed. Add tomatoes and chilies and process until desired consistency is reached. Taste and add additional, salt and pepper if desired. For more heat, add in desired amount of jalapeno seeds.
  2. Refrigerate for up to 2 weeks. May also be frozen.

Adapted From

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