Fresh Salsa I Recipe

Ingredients
<br>- 4 jalapeno chile peppers
<br>- 5 cloves garlic, finely chopped
<br>- 1 onion, finely chopped
<br>- 1 tablespoon white sugar
<br>- 1 teaspoon salt
<br>- 1/4 teaspoon ground cumin
<br>- 1 (10 ounce) can diced tomatoes with green chile peppers
<br>- 1 (28 ounce) can whole peeled tomatoes
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
<br>step 3: Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
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Ingredients
- 4 jalapeno chile peppers
- 5 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (28 ounce) can whole peeled tomatoes

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
step 3: Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

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