Prep 5 mins
Cook 5 mins
A nice salsa fresca. It never lasts at my house. Serve with chips or for a special treat, sautee some fresh shrimp in the salsa and serve over rice.
- 28 ounces whole canned tomatoes
- 3 -5 dried red chili peppers
- 4 -5 green onions
- 1⁄2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 -3 garlic clove
- In blender grind chilis ,cumin and salt to a powder.
- Drain the juice from tomatoes and add to blender.
- Add garlic and blend.
- Chop green onion and add to blender
- Add tomatoes.
- Blend till mixed.
Had the neighbors over for "happy hour" and I served this wonderful Salsa. Excellent flavor. Everyone thoroughly enjoyed this, Rockin Robyn. I HIGHLY recommend this recipe to everyone.
Definitely delicious with a sneaky hidden "kick" in the after-bite. I just re-read the recipe, and COMPLETELY missed the part about draining the tomatoes, so mine was a bit watery, but we didn't care!!! I added about five garlic cloves (we love garlic), and it was really potent, but not so much that the other flavors don't shine, too. I ground up some coriander--in place of the cilantro. That gave a bit of a lemon bit, but not too much like you get with cilantro (which we are NOT very big on). I would like to suggest that you put the ingredients in the SAME order as they are called out in the step-by-step instructions. It just makes it easier to navigate (and I'm at the point where I kin youse awl the help navergatin' as I kin git!). We tried it "as is", but I was thinking to add a dash of lemon or lime juice to get that "tang" that's so good, too. Will let you know how that turns out. *Made for PAC Spring 2007*
best salsa ive had in quite awhile!!