Easy Fire Roasted Salsa

Easy Fire Roasted Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cups


Ingredients

  • 2

    garlic cloves

  • 1

    small onion, quartered

  • ¼

    cup fresh jalapeno slices (1-2 peppers)

  • 2

    (4 oz) cans diced fire roasted green chiles

  • 2

    (14.5 oz) cans diced fire roasted tomatoes

  • 1

    cup fresh cilantro

  • 1

    tablespoon dried oregano (Mexican preferred, if available)

  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground black pepper

  • 1-2

    teaspoons kosher salt

  • ¼

    cup lime juice

  • ¼

    cup cider vinegar (optional, omit or reduce to taste)

  • ½ to 1

    teaspoon crushed pepper flakes (optional; add/adjust for a hotter salsa)

Directions

FOOD PROCESSOR METHOD: In food processor, add garlic and process until minced. Quarter the onion and add it with sliced jalapenos. Process until minced. Add green chiles, tomatoes, cilantro, oregano, cumin, pepper, 1 tablespoon salt, lime juice, and vinegar. Pulse 5-6 times until desired consistency is reached. BLENDER METHOD: Add to blender: garlic, onion, jalapeno slices, cilantro, oregano, cumin, pepper, salt, lime juice, vinegar, and pepper flakes. Blend until evenly minced, stopping to scrape down sides as needed. Add canned tomoatoes and chiles; pulse until blended and desired consistency. TASTE: Add more salt to taste, if needed. For more heat, add crushed pepper flakes to taste. REFRIGERATE or FREEZE: May be eaten right away, but it's best to refrigerate for 4-6 hours or overnight to allow flavors to blend and mellow. When full amount of vinegar is used, it can keep in refrigerator for up to 2 weeks, maybe longer. Salsa may also be frozen. FOR A THICKER SALSA: Drain out some of the liquid using a wire mesh strainer.


Nutrition

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