Some time ago, I posted an entry regarding my attempts at creating a salsa recipe (emphasis on “attempts”). Since then, I’ve had some real success, based largely on a contribution via a comment to one of those previous entries. Here’s where I’m at…
1 28 oz. can of whole peeled tomatoes
1 1/2 teaspoons of salt
1 tablespoon of granulated garlic
1 tablespoon of crushed red pepper
1/2 teaspoon of black pepper
1 1/2 teaspoons of vegetable oil
1 1/2 bunches of cilantro
1 lime (use the juice only)
Cook jalapeno(s) in boiling water until tender (perhaps 2 minutes with a steady boil), then drain. Use 1 small jalapeno with the seeds removed for mild heat, 2 whole jalapenos for intense heat. Add all the ingredients but the cilantro in a food processor and process to smooth consistency. Add cilantro and process to desired consistency.
Note: If you use “no salt added” tomatoes, you may need to add more salt.