 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 32 |
|
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon.Donna Kelly, Provo, Utah Ingredients:
12 large tomatoes, halved and seeded, divided |
2 tablespoons olive oil, divided |
1 bunch fresh cilantro, trimmed |
1/4 cup lime juice |
4 garlic cloves, peeled |
2 teaspoons grated lime peel |
1 large sweet yellow pepper, finely chopped |
6 jalapeno peppers, minced |
12 green onions, thinly sliced |
1 tablespoon ground cumin |
1 tablespoon smoked paprika |
1 tablespoon ground chipotle pepper |
2 teaspoons salt |
1/4 teaspoon louisiana-style hot sauce |
tortilla chips |
Directions:
1. Arrange six tomatoes cut side down on a 15-in. x 10-in. x 1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well.
2. In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl.
3. Place the cilantro, lime juice, garlic, lime peel and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips. Yield: 8 cups.
|
|