Salsa
When it comes to salsa, I love to crank up the heat, but it can still be packed with flavor without being too spicy. For a milder version, simply remove the seeds from the jalapeños to dial down the heat while keeping all the vibrant taste.
Equipment
- 1 Food prosessor
Ingredients
- 2 cloves fresh garlic (you can add a third clove if desired)
- 1 small red onion or 1/2 of a large red onion
- 3-4 green onions
- 1 bunch fresh cilantro
- 2 tbsp parsley
- 3-4 fresh jalapenops (remove the seeds for less heat)
- 2-4 fresh tomatos
- 1 14.5 can tomato sauce (you can use diced tomatoes if in a pinch)
- 2 tsp cumin (add more if desired)
- 1 tbsp chilli powder (add more if desired)
- 3 tbsp lime juice (add more if desired)
- salt to taste
- 1 dollup habero sauce (OPTIONAL: This is for heat lovers only)
Instructions
- Add all the ingredients to a food processor (not a mini processor)
- Blend until the salsa reaches your desired consistency.
- Place the salsa in the refrigerator for at least 30 minutes before serving to let the flavors meld.
