Oklahoma Salsa

Name: Oklahoma Salsa
Ingredients: 1 can Diced Tomatoes (fire-roasted Are Best); 1/2 cups Coriander (cilantro) Leaves, Raw; 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced; 3 cloves Garlic; 1 teaspoon Sugar; 1/4 teaspoons Ground Cumin; 1/4 teaspoons Salt

7 ingredients

8 steps

Ingredients

1 can Diced Tomatoes (fire-roasted Are Best)
1/2 cups Coriander (cilantro) Leaves, Raw
1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
3 cloves Garlic
1 teaspoon Sugar
1/4 teaspoons Ground Cumin
1/4 teaspoons Salt

Directions

1

Start by peeling the garlic cloves and roasting them.
2

I usually brown them in a skillet or you can roast them in the oven.
3

*
4

Using a food processor, pulse the cilantro, jalapeno (leave a few seeds if you like more heat) and roasted garlic till they are all minced.
5

Add the remaining ingredients and pulse to the consistency you like.
6

Give it a stir before serving.
7

It can be stored up to a week in the refrigerator but its best fresh out of the processor.
8

*NOTE Roasting the garlic takes some of the dread garlic breath away and gives the salsa a toasty flavor.