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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I'm wimpy when it comes to spicy foods, so this salsa is mild. More of a Pico than a salsa, but works great for dipping or Mexican dishes. I like to use my food processor to get a smooth texture, but you could chop it by hand if you wish. Ingredients:
8 large tomatoes |
1/2 red onion |
2 green onions |
1 jalapeno pepper |
4 garlic cloves |
4 ounces green chilies, chopped |
1 cup fresh cilantro, loosely packed |
4 tablespoons lime juice |
salt and pepper |
1/2 tablespoon chili powder |
2 dashes cayenne pepper |
1/2 tablespoon cumin |
3 tablespoons olive oil |
6 ounces tomato sauce |
Directions:
1. Cut each tomato in 1/4, squeeze to remove the seeds and juice.
2. Cut the onion, green onion, jalapeno and garlic in large chunks.
3. Add the tomatoes to the food processor and pulse until small pieces, I like mine smooth.
4. Remove to a clean bowl.
5. Add the red onion, green onion, seeded jalapeno and garlic, pulse until smooth.
6. Add to the bowl of tomatoes.
7. Add the cilantro to the food processor, pulse until chopped and add to the tomato mixture.
8. To the tomato mixture in the bowl, add the green chilies, lime juice, salt and pepper, chili powder, cayenne, cumin, olive oil and tomato sauce.
9. Mix well and chill until serving time.
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