Details
| Serves |
2 quarts |
| Total |
20 min |
| Prep |
10 min |
| Cook |
10 min |
| Active |
20 min |
| Difficulty |
4/10 |
| Tags |
type-appetizer cuisine-mexican ingredient-vegetable diet-gluten-free diet-vegan |
Equipment
- Food Processor
- Can Opener
<aside>
<img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> Ideally, use fire-roasted tomatoes, such as Muir Glen
</aside>
Ingredients
Aromatics
- 3 cl Garlic, crushed
- 2 ea Scallions, concasser
- 1 ea Bell Pepper, concasser
- 1 ea Shallot, concasser
- ¼ ea Red Onion, concasser
- ¼ ea White Onion, concasser
- 1 ea Jalapeño, deseeded, concasser
Cans
- 28 oz Whole Tomatoes, can
- 7 oz Green Chiles, can
Seasoning
- ¼ c Cilantro, fresh
- 2 ea Lime Juice
- 1 T Extra Virgin Olive Oil
- 2 t Red Wine Vinegar
- ½ t Oregano, fresh
- TT Salt & Black Pepper
Instructions
Prep
- Process Aromatics until more finely broken down
Cook
- Add Cans and Seasoning, process until smooth, scraping the sides as necessary
Finish
- Serve the salsa immediately or store covered in the refrigerator up to 10 days
