I use my very big bowled food processor and it fits all of these ingredients barely. If you have a small food processor, you can chop everything up then add it to the blender with the tomato’s.
Chop up these ingredients very fine, or even better, pulse them in your food processor until very small bits:
-1/4 yellow onion
-1 or 2 whole jalapenos depending on how spicy you want it
-1/4 of a bunch of cilantro
-1 small can diced green chilies
-3 garlic cloves or 3 tsp. garlic from a jar
Add and blend on low until mixed well:
-3 16 oz. cans diced tomato’s
-1/2 Tbl. salt (preferably kosher or sea salt)
-1 tsp. sugar
-Juice of a lime
-1 or 2 tsp. cumin (I like cumin a lot so I add even more than that)
-1 or 2 fresh tomato’s (optional)
-6 tepin chilies ground up (optional, I haven’t been able to find these in any store but Macey’s. These make it more spicy the longer the salsa is refrigerated, so watch out!)
Refrigerate for a while to let the flavors blend.
Makes 8 cups so be sure to bottle up some and share it with neighbors. (I’m selfish, I keep it all to myself and eat in within a week!)
Keeps about 2 weeks in fridge.
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