Prep 10 mins
Cook 0 mins
This is a hot salsa that the Yemenite Jews eat with everything. My neighbor always makes tons of it to distribute to all her married children each week (I sometimes wish I were one of them).
- 2-3 medium jalapeno chiles, destemmed (can deseed to cut spice)
- 59.14 ml garlic
- 14.79-29.58 ml water
- 59.14 ml cilantro leaf
- 1.23 ml salt
- fresh ground pepper
- 7.39 ml ground cumin
- 453.59 g tomatoes, cut up
- Puree garlic and chiles in food processor, add water if needed.
- Add cilantro, then salt, pepper to taste and cumin.
- Remove mixture and set aside.
- Puree tomatoes in processor then combine the two mixtures.
This is a really "snappy" hot salsa. Great flavor and easy to put together. I used pickled jalapeno's and canned diced tomatoes. It's great on fried spuds and want to use it on breakfast burritos. So glad you're sharing Jewish recipes, Mirjam. I love the cuisine even though I can't cook Kosher. Homemade Challa and Bagels are to die for! Thanks so much. Laudee C.
Great salsa - I used some pickled jalapenos I had in the fridge and it turned out really good. My family usually likes milder salsa but had nothing but compliments about this one.
This is a nice salsa. It is tasty and easy to prepare. I followed all ingredients and instructions as listed. I served it as the salsa topping for Spicy Ground Chicken. Next time I would probably make it hotter and I felt it was missing something. Maybe onions? I added more salt. I like the other reviewer's suggestion of roasting the garlic. All in all, we enjoyed the salsa and thought it was good. Thanks.