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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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This is a simple and spicy, fresh salsa. Add more chilies, cayenne, or hot sauce if you want it hotter. Salsa fresca will keep about a week in the refrigerator, and the longer it stands, the hotter it gets, (though we've never had ours last a week, so couldn't say...) It is adapted from Diane Phillips, The Ultimate Rotisserie Cookbook (we highly recommend this one!!!). Ingredients:
2 (14 1/2 ounce) cans fire-roasted tomatoes, with about half the juice (muir glen preferred, about 28 ounces in total) |
1/3 cup finely chopped red onions or 1/3 cup white onion |
1/3 cup chopped green onion |
2 garlic cloves, minced |
2 jalapenos or 2 serranos, seeded and finely chopped |
1/4 cup chopped fresh cilantro leaves |
2 teaspoons chopped fresh oregano leaves (oregano entero) or 3/4 teaspoon dry mexican oregano (oregano entero) |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1/8 teaspoon cayenne pepper |
2 tablespoons fresh lime juice |
Directions:
1. In a medium-size glass mixing bowl, stir together all the ingredients.
2. Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.
3. Stir before serving.
4. Variations:.
5. If you would like a smooth salsa, puree the ingredients in a food processor or with an immersion blender.
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