Ingredients:
2 - 14.5oz Cans Fire Roasted Tomatoes
1 - 4oz Can Green Chiles
3 Jalapeños, cut, including seeds and membrane
3 Serrano Peppers, cut, including seeds and membrane
1 Medium Onion, roughly chopped
3 Cloves Garlic
2 Limes, juiced
1/2c Cilantro
1/2t Salt
1/4t Ground Cumin
1/4t Granulated Sugar
Directions:
Mix all ingredients in food processor / blender until just mixed
Serve with fresh made tortilla chips!
Notes:
Yields approximately 40oz of salsa
Store in airtight container in fridge. Salsa should last approximately 1 week
Add 2-3 additional Serrano Peppers if you prefer salsa that is a little spicier - alternatively, you can add 1-2 Habanero Peppers to the above recipe as well. The recipe makes a subtly hot salsa, but please feel free to adjust as needed -- and leave a comment below if you do! I would love to hear how you have mad this your own.
I do NOT own a food processor, so I used an immersion blender. I blended my salsa in 15-20 second increments, checking often for consistency. This recipe makes a pureed / restaurant style salsa blend
