Valle De Smàragdos Salsa

Submitted by 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."

 

• Ready In: 10mins
• Ingredients: 10
• Yields: 2 cups

ingredients

• 1 lb firm tomatoes (organic, fresh ideal)
• 1⁄4 cup tomato juice, approximately, to aid in blending
• 1⁄2 cup white onion, chopped coarsely
• 1⁄2 teaspoon salt
• 1⁄4 cup fresh cilantro, coarsely chopped (save some of the leaves for garnish)
• 2 garlic cloves
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice or 1 tablespoon lime juice
• 1⁄4 teaspoon ground cumin or 1/4 teaspoon freshly ground cumin seed
• 1⁄2 - 1 hot pepper, minced (read *Note)

directions

1. *Note: Use any type of chili in this recipe depending on if you want a mild, medium, hot or explosively hot salsa.
2. 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.
3. Transfer to a bowl, cover and allow to sit at least 1 hour.
4. Before serving, taste salsa and adjust ingredients if necessary. Garnish with fresh cilantro leaves.
5. Serve at room temperature.
6. Yield is estimated as are the ingredient amounts.

Reviews

[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.