Easy Fire Roasted Salsa
By DeBruynC1
Ingredients
- 22 garlic cloves
- 1small1 small onion, quartered
- 1/4cup1/4 cup fresh jalapeno slices (1-2 peppers)
- 2(4 oz) cans2 (4 oz) cans diced fire roasted green chiles
- 2(14.5 oz) cans2 (14.5 oz) cans diced fire roasted tomatoes
- 1cup1 cup fresh cilantro
- 1tablespoon1 tablespoon dried oregano (Mexican preferred, if available)
- 1tablespoon1 tablespoon ground cumin
- 1tablespoon1 tablespoon ground black pepper
- 1-2teaspoons1-2 teaspoons kosher salt
- 1/4cup1/4 cup lime juice
- 1/4cup1/4 cup cider vinegar (optional, omit or reduce to taste)
- 1/2 to 1teaspoon1/2 to 1 teaspoon crushed pepper flakes (optional; add/adjust for a hotter salsa)
Details
Servings 5
Adapted from theyummylife.com
Preparation
Step 1
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.
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