Recipe by Becky in Wisconsin
I had always wanted to create my own salsa, and I think this is a winner. Hope everyone enjoys. Add or delete ingredients to your liking. Like it hot, add more jalapenos, or if you like it really hot try a hotter pepper. If you like it milder, use less jalapeno, and/or raise the amount of fresh chopped tomato. It is a versatile recipe. ***Note: "cook time" is chill time.
- 1 (14 1/2 ounce) can fire-roasted tomatoes
- 2 garlic cloves, peeled
- 1 jalapeno, seeded and quartered
- 3 scallions, trimmed and cut in fourths (use the green part as well as the white part)
- 2 tablespoons dried parsley
- 1⁄8 teaspoon ground coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup white onion, diced
- 1 -2 roma tomato, seeded and chopped
- 1 tablespoon lime juice, fresh squeezed is best in this
Directions See How It's Made
- In a bowl combine the white onion, diced roma tomatoes, and lime juice. Set aside.
- In the bowl of a food processor, put in the garlic and pulse about 3 - 4 times.
- Add in jalapeno, scallions, dried parsley, corriander, cumin salt and pepper and process until finely chopped.
- Add in the can of tomatoes, and process until smooth.
- Pour this over the onion and tomato mixture; and stir.
- Refrigerate about 2 hours to allow flavors to meld.
- Have a nice cold cerveza or margarita in one hand, and a hint of lime tortilla chip with this salsa on it in the other, and you are in business.
- Eat and enjoy!