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SALSA RECIPES:
Chef's Salsa
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Chef's
Salsa |
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A secret
restaurant-style recipe...
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1½
cups |
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crushed tomatoes |
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1½
cups |
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purée |
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½
tsp |
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salt |
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¼
tsp |
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garlic powder |
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½
tsp |
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cumin |
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¼
tsp |
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black pepper |
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1
jalapeño |
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pepper, seed and roasted |
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1
Japanese |
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red
pepper, seeded and roasted |
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1
medium |
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onion, chopped (divided) |
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¼
cup |
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chopped fresh cilantro |
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1 |
In a
blender, mix tomatoes, purée, salt, garlic
powder, cumin, pepper, roasted peppers, cilantro
and half the onion. |
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2 |
Blend until
smooth. |
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3 |
Add water,
if needed, to desired consistency. |
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4 |
Place in
bowl and add the rest of the chopped onion.
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5 |
Serve
immediately with tortilla chips, or cover and
refrigerate for serving later. |
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Yield: 3 1/2 cups |
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Cooking Tips |
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*To roast peppers,
brush with a little olive oil and roast in a hot 425
degree oven until edges become a little blackened.
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