Fastest Salsa in the West
Yield
1 batchPrep
10 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
tomatoes
washed, halved |
|
| 6 | each |
jalapeño pepper
stemmed and seeded |
*
|
| 4 | cloves |
garlic
minced |
|
| ½ | cup |
white onion
|
|
| 2 | tablespoons |
chili powder
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | cup |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
tomatoes
washed, halved |
|
| 6 | each |
jalapeño pepper
stemmed and seeded |
*
|
| 4 | cloves |
garlic
minced |
|
| 118 | ml |
white onion
|
|
| 3E+1 | ml |
chili powder
|
|
| 1.3 | ml |
cumin
ground |
|
| 59 | ml |
apple cider vinegar
|
|
Directions
Roast tomato halves in a baking pan at 400℉ (200℃). for 20 minutes.
You may need two pans.
Cool. Drain and discard any clear juices in bottom of pan.
In two batches, place cooled tomato halves in food processor or blender and roughly puree.
Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off.
Place tomato-pepper purée in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar.
Simmer 10 minutes, then taste.
Add more seasonings and salt, if desired.
Refrigerate or freeze.
