Thursday, June 24, 2010
Fresh Fire Roasted Salsa
Recently we tried a new brand of jarred salsa that none of us liked. Not wanting to waste it, I've served it a few times but a few nights ago I just didn't want to do it anymore! I came across a recipe for home made fresh salsa and with a few variations, decided to make it. We liked it so much that I think next time I will double or triple the recipe and freeze the extra in small containers. One more step in the direction of reducing the processed food and very good! Use whatever spices you like and add salt to taste.
What You Need:
1/2 small red or sweet onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos (found near the salsa or condiments)
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1 (28-ounce) can fire roasted diced tomatoes, drained
season to taste
In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt and cumin until coarsely chopped.
Add the drained tomatoes and pulse until combined. The nice thing about this is if you like a chunky salsa, pulse less and if you like a smoother salsa, pulse more. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.) Makes about 3 cups. Enjoy!
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