California Salsa
California Salsa
Submitted by: Christine Nickley
Location: San Diego, California
3-4 large jelapeno peppers
1 1/2 tsp. garlic salt
1 large can whole tomatoes, drained
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Season to taste with pepper
1 tsp. ground cumin
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This recipe can be made either in a blender or a food processor. In blender: Combine jalapeno peppers
and garlic salt. Add the can of tomatoes. Pulse on and off until well blended. Add 1 tsp. pepper and the
ground cumin. Pulse on and off one more time. Pour into a large bowl and serve with tortilla chips.Variation:
I like to add 1/2 a cup of chopped green onion and 1/4 cup of chopped cilantro. Something to keep in mind:
The seeds in the jalapeno is what makes them hot. You may use them in this recipe or discard them. Also
the larger the jalapeno, the hotter it will be. One last note: This recipe can be made up to a week ahead
of time and refrigerates well.
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