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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I based this recipe on On The Border's fresh salsa and experimented until I got it just right (for us). It makes a medium spicy tomato salsa that's been the hit of many an outdoor barbeque. I remove most of the pulp from the tomatoes before adding; if you put them in whole it tends to make the salsa too watery. I also remove the seeds from the jalapenos and then add them separately until I get the right degree of hot ! I use a Kitchen Aid large grinder attachment for mine, but a food processor would work as well Ingredients:
2 lbs fresh tomatoes |
1/2-1 teaspoon ground red pepper |
1 teaspoon salt |
1 teaspoon garlic powder |
1 1/2 teaspoons cumin |
1/2 tablespoon sugar |
1/2 tablespoon oil |
1 -2 jalapeno pepper (seeds optional) |
15 -20 leaves cilantro |
Directions:
1. Slice tomatoes and remove pulp with fingers. Mix all dry ingredients. If desired, slice jalapenos to remove seeds.
2. If using a food processor: finely grind jalapenos and cilantro first, then add tomatoes and grind to desired chunkiness. Mix in dry ingredients and oil.
3. If using a KitchenAid grinder (use large size holes): Slice tomatoes and grind up all but about 2 of them. Add jalapenos and cilantro through the grinder, then use the remaining tomatoes to push the peppers and cilatro through. Add dry ingredients and oil. Done!
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