INGREDIENTS
1 (14 ounce) can diced tomatoes (juice and tomatoes)
1-2 large roma tomatoes - diced
1 medium garlic clove - chopped
1⁄2 white onion - diced
1 jalapeno
1 teaspoon cayenne
3⁄4 teaspoons cumin (can add an additional 1 tsp to taste)
2 teaspoons jalapeno juice or hotsauce or a few pinches dried habernero
1 teaspoon sugar
1⁄3 cup cilantro (leaves, no stems)
1 tablespoon fresh lime juice
1 teaspoon salt
DIRECTIONS
Add all ingredients to a high speed blender or food processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you like your salsa. Refrigerate for an hour or two and serve. You can eat immediately but it will taste better if you let everything set.
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