Searing Salsa
Yield
1 servingsPrep
20 minCook
?Ready
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatoes
diced |
|
| 1 | each |
green bell peppers
seeded, diced |
|
| 1 | each |
onions
medium-sized, diced |
|
| 1 | tablespoon |
cilantro
fresh, minced |
|
| 3 | cloves |
garlic
minced |
|
| 4 | each |
jalapeño pepper
or serrano peppers,, seeded and minced |
*
|
| 2 | teaspoons |
lime juice
|
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
white pepper
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | cups |
tomatoes, canned, crushed
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
tomatoes
diced |
|
| 1 | each |
green bell peppers
seeded, diced |
|
| 1 | each |
onions
medium-sized, diced |
|
| 15 | ml |
cilantro
fresh, minced |
|
| 3 | cloves |
garlic
minced |
|
| 4 | each |
jalapeño pepper
or serrano peppers,, seeded and minced |
*
|
| 1E+1 | ml |
lime juice
|
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
white pepper
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 473 | ml |
tomatoes, canned, crushed
|
* |
Directions
Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well.
Place three-quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a vegetable mash.
Return the mash to the bowl, add the crushed tomatoes and blend well.
Wrap the salsa tightly and chill for at least 1 hour, allowing the flavors to blend together.
If kept refrigerated, salsa will keep for about 7 days.
