Valle De Smàragdos Salsa

Stolen. It's a bad habit, I know. I hold my head low in shame. I'll be in the confessional-second door to your right.

Ready In:
10mins
Yields:
Units:

ingredients

directions

  • *Note: Use any type of chili in this recipe depending on if you want a mild, medium, hot or explosively hot salsa.
  • Place all ingredients in food processor or blender and process to desired consistency using the PULSE setting. This particular salsa we like smooth, not chunky or semi-chunky.
  • Transfer to a bowl, cover and allow to sit at least 1 hour.
  • Before serving, taste salsa and adjust ingredients if necessary. Garnish with fresh cilantro leaves.
  • Serve at room temperature.
  • Yield is estimated as are the ingredient amounts.
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RECIPE MADE WITH LOVE BY

@COOKGIRl
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@COOKGIRl
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"Stolen. It's a bad habit, I know. I hold my head low in shame. I'll be in the confessional-second door to your right."
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  1. Member 610488
    I don't know where the Valle De Smaragdos is but they sure make a darn good salsa. The only changes I made were to use V-8 juice instead of the tomato juice and to use 5 jalapenos peppers. I'm a burn fanatic.
    Reply
  2. Member 610488
    I don't know where the Valle De Smaragdos is but they sure make a darn good salsa. The only changes I made were to use V-8 juice instead of the tomato juice and to use 5 jalapenos peppers. I'm a burn fanatic.
    Replies 2
  3. COOKGIRl
    Stolen. It's a bad habit, I know. I hold my head low in shame. I'll be in the confessional-second door to your right.
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