This is a print preview of "Fastest Salsa In The West" recipe.

Fastest Salsa In The West Recipe
by Global Cookbook

Fastest Salsa In The West
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • 3 lb Ripe, red tomatoes, washed and halved
  • 3 x To 6 jalapeno peppers, stemmed and seeded
  • 4 x Cloves garlic, chopped through a garlic press
  • 1/2 c. White onion, chopped
  • 2 Tbsp. Grnd chili pwdr (New Mexican, if possible)
  • 1/4 tsp Grnd cumin
  • 1/4 c. Cider vinegar

Directions

  1. (Makes about 1-1/2 qts) Garlic salt or possibly salt to taste
  2. Roast tomato halves in a baking pan at 400 degrees for 20 min. You may need two pans. Cold. Drain and throw away any clear juices in bottom of pan.
  3. In two batches, place cooled tomato halves in food processor or possibly blender and roughly puree. Don't over-process. Add in pcs of jalapeno while processing second batch, pulsing on and off.
  4. Place tomato-pepper puree in a wide, 4-qt saucepan with garlic, onions, chili pwdr, cumin and vinegar. Simmer 10 min, then taste. Add in more seasonings and salt, if you like. Chill or possibly freeze.