Reverse Salsa: the Stand-In for Tomato Salsa |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
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Uh, I should probably mention.....spicy!!! (This is what transpires when you have a surplus of garden fresh chilies and very few tomatoes on hand!) Ingredients:
3 cups chilies, stemmed, cut up into large chunks (i use red small thai peppers, red jalapenos, and a few red anaheims) |
1/2 grapefruit, juice of |
1/2 cup red onion, chopped coarsely |
1 cup diced tomato (either canned or fresh) |
2 garlic cloves |
1/2 teaspoon mexican oregano |
1/4 teaspoon cumin powder |
1/4 teaspoon black pepper |
1/2 teaspoon salt |
1 teaspoon rice wine vinegar (red pepper flavored) |
Directions:
1. Add all ingredients to an electric blender and blend until smooth. If using canned tomatoes, do not drain.
2. **Important:** AVOID inhaling the salsa when you remove the lid from the blender. Adjust seasoning.
3. Allow salsa to marinate a good 2-3 hours for best flavor.
4. When ready to serve, put up plenty of warning signs around the neighborhood.
5. Yield is estimated.
6. Freezes well.
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