Salsa

Name: Salsa
Total time: 3600 s
Cuisine: American
Ingredients: 9 medium Tomatoes; 3 medium Jalapeño (only seeds from 1); 1 medium Onion; 4 clove Garlic; 1/2 tbsp Ground cumin; 3 tbsp Olive oil; 1 Salt & pepper

Jessica Hawes @Hawes_House

Salsa

Jessica Hawes @Hawes_House

Saved

Ingredients

1 hour

9medium Tomatoes
3medium Jalapeño (only seeds from 1)
1medium Onion
4 cloveGarlic
1/2 tbspGround cumin
3 tbspOlive oil
1Salt & pepper

Saved

Steps

1 hour

1

Boil Tomatoes & Jalapeños in large pot of water until tomato skins wrinkle.
2

Remove Tomatoes & Jalapeños from water and carefully remove tomato skins. Discard skins.
3

Remove stems from Jalapeños and depending on desired level of heat desired, you may remove some or all of the seeds and pods inside the peppers.
4

Place Tomatoes and Jalapenos into VitaMix or Blender.
5

Add crushed Garlic Cloves, Cilantro Leaves, Quartered Onion, Ground Cumin (Comino) to VitaMix or Blender.
6

Briefly pulse ingredients until desired consistency. Do not liquefy, but blend smoother than typical Pico de Gallo.
7

Put large pot back on stove and add 3 Tablespoons Olive Oil. Heat oil over medium heat.
8

Carefully add salsa mix from VitaMix or Blender (if oil too hot, mixture will splatter - be careful).
9

Cook salsa over medium heat for 10 minutes stirring frequently.
10

Add Salt & Pepper to taste.
11

Can be served warm with homemade tortilla chips - refrigerate balance.