Salsa No-Cilantro

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READY IN: 10mins
SERVES: 6
YIELD: 44 oz
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (28 ounce) can chopped tomatoes, with juices (this is best if mixed with fresh tomatoes)
  • 3
    jalapenos (fresh or substitute bell pepper, Serrano, Anaheim, etc.)
  • 1
    medium onion
  • 1
    tablespoon cumin seed (ground or toasted and crushed)
  • 1
    tablespoon coriander seed (ground or toasted and crushed)
  • 12
    tablespoon oregano
  • 12
    tablespoon cayenne (Optional is used for color and heat. You could also use with chipotle powder or smoked paprika inste)
  • 1
    tablespoon olive oil
  • 1
    tablespoon pepper sauce (Yucatan- habeneros, carrots, lime, spices, vinegar, water OR use just lime juice as needed)
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DIRECTIONS

  • Finely chop jalepenos, garlic and onions and combine in a bowl.
  • Add tomatoes and juice to bowl.
  • Add remaining ingredients to bowl.
  • Add olive oil to bowl and toss all ingredients.
  • Drizzle water over bowl until salsa reaches a desired consistency.
  • Add salt (and optional fresh ground black pepper) to taste.
  • Add (optional sugar) to balance acidity.
  • Refrigerate for at least an hour.
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