© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Chef #591363
Servings: 34 ounces
I like this recipe so much because that fresh taste can?t be beat. The recipe is from my own kitchen, developed by me. I've tried other can tomatoes in this recipe, but you can not beat the great fresh taste and texture of Red Gold Tomatoes. I use the plain Stewed Tomatoes because I use a food processor and it keeps the texture thicker. The heat can be adjusted to taste. Making this recipe with the amount I have specified gives it a medium heat. Take or have this salsa at your next party and you wont believe the compliments you'll get. Make sure you let them know you made it yourself.
2 14½ ounce cans of Red Gold Stewed Tomatoes
2 ounces green chiles, chopped—this would be ½ of a 4 ounce can
2 ounces jalapeño peppers—approximately ⅓ cup of the kind you get sliced in a jar
4 tablespoons finely chopped red onions
¾ cup coarsely chopped fresh cilantro
2 large fresh garlic cloves, finely chopped
1 teaspoon salt
½ teaspoon chili powder
juice of ½ lime
2 fresh roma tomatoes, chopped
Put 1 can of tomatoes in the food processor with chopping blade, or blender. Pulsate/blend on lowest speed for about 45 seconds. Add the chiles, jalapeños, onion, cilantro, garlic, salt, chili powder, lime juice and the second can of stewed tomatoes. Pulsate/blend again for 30 seconds. Fold in the chopped fresh Roma tomatoes.
Best when chilled for a few hours. It allows all the different flavors to blend. Serve with your favorite Mexican dish or tortilla chips.