My Salsa

Name: My Salsa
Ingredients: 2 jalapeno peppers; 2 serrano peppers; 2 (14 ounce) cans whole tomatoes; 1 medium-size white onion, roughly chopped; 5 -10 cloves garlic, roughly chopped; 12 teaspoon salt; 14 teaspoon cumin; 14 cup chopped cilantro

8 ingredients

7 steps

Ingredients

2 jalapeno peppers
2 serrano peppers
2 (14 ounce) cans whole tomatoes
1 medium-size white onion, roughly chopped
5 -10 cloves garlic, roughly chopped
12 teaspoon salt
14 teaspoon cumin
14 cup chopped cilantro

Directions

1

Blacken peppers in a dry cast iron skillet.
2

While roasting the peppers, process half of the tomatoes in a blender or food proceesor to desired chunkiness and pour into bowl.
3

After peppers are blackened, remove stems, seeds and skins (leave some seeds for added heat).
4

Do not rinse as some of the burnt flavor is desirable.
5

Process the peppers along with the remaining tomatoes, onion and garlic in blender or food processor.
6

Add to previously processed tomatoes and stir in cumin.
7

Keeps in refrigerator for about 2 to 3 weeks.