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Salsa

Source of Recipe


Jack Campbell






List of Ingredients



• 16 oz. (I think-just one of the big ones) can of crushed tomatoes
  
• 1/2 white onion
  
• 1 handful of jalapeno peppers
  
• 1 handful of serrano peppers (optional)
  
• 1 bunch cilantro
  
• 1 bud of garlic
  
• salt
  
• coarse grind black pepper
  
• 1 8oz. (give or take) can of Ro-tel extra hot diced tomatoes and peppers
  






Instructions



1. This will make and entire blender or food processor of salsa.
   
   
2. I usually have a few bowls that I can place some of the ingredients in until I am ready to dump them in the blender/processor.
   
   
3. Cut the onion into slices that your blender can handle.
   
   
4. I pull off just the leaves of the cilantro and discard the stems.
   
   
5. Cut the ends off of the peppers and you may want to cut them in half (whatever your blender can handle). I leave in the seeds to make it hotter.
   
   
6. Go ahead and bust all of the cloves out of the garlic bud.
   
   
7. It's go time!
   
   
8. First put the crushed tomatoes in the blender. (This seems to work best for me).
   
   
9. Then put the onions and cilantro in. (I usually rev up the blender now, just so everything isn't in there at once.)
   
   
10. Now put in the peppers and Ro-tel. (Blend again). rotel can be optional if you think it will be too hot.
    
    
11. Now pour some salt and pepper on top to taste. I never measured, but I usually nearly cover the top with salt/not quite so much with the pepper.
    
    
12. Blend until salt and pepper mixed in well.
    
    
13. That's it! You will want to experiment until you get it the way YOU like it, but this is the way I like it. (Of course Chile Piquins would be preferable to both jalapenos and serranos, but I do not have access to those unlike some people).