Not sure if all the heat came from the hot chiles or if I left some jalapeno seeds in accidentally. Its definitely hot, too hot for my husband. Ultimately, I like this recipe very much. Since I couldn’t tell a difference in my taste test initially, I went ahead and threw the other 1 teaspoon into the second batch just in case its one of those things that just works well as salsa sits longer.ģ) Went with the “hot” chiles. Honestly couldn’t tell much of a difference. So I went with half of the recipe with the peeled, and half of the recipe with the fire roasted.Ģ) Don’t like sweet stuff so I put sugar in my fire roasted version and none in the other. I made it two different ways at the same time since I had some questions.ġ) Couldn’t find San Marzano crushed tomatoes at the store, they only had peeled san marzanos or fire roasted crushed san marzanos. I’m an onion fiend, so if you’re an onion person…you might try adding them in last to leave them a little more chunky. Sometimes I leave 1/4 of the peppers and onions out and just hand dice and stir in at the end. I don’t like perfectly smooth salsas, I want some chunk in there, particularly from the onions and peppers so that’s why I reversed the order. Then throw that bowl in, stir a little and pulse til its nice and chunky. Get your spices in there too (salt and cumin, I leave out the sugar it doesn’t add anything IMO) Then, in another bowl I’ve had the onions and jalapenos and serranos (or whatever pepper I added.I always do one jalapeno and either a habenero or serrano for the other) soaking in lime juice the whole time. Then I add the tomatoes and cilantro and garlic and pulse a little more til its just about what I’d expect out of a jarred salsa. I puree the canned tomatoes (I get the fire roasted kind, diced or crushed doesn’t matter) and the chilis (hot of course). I reverse the order of instructions a little bit. It is my favorite salsa in the world, nobody does it better than me. Yes, it’s a little time consuming and makes a big mess, but wow can it pack an amazing flavor punch if you do it right. I’ve made this on multiple occasions now, it is my GO TO recipe. You are going to love this recipe for game day, potlucks, parties, or just keeping it in the fridge for any time you need a zesty snack! Spoon this flavorful salsa over eggs, on your favorite Mexican dishes like quesadillas, chicken enchiladas, tacos, and burritos, or just scoop it up with tortilla chips or fresh veggies. You will taste bright tangy notes from garden-fresh tomatoes, sharp notes from the onion and garlic, herbs and spice, and complexity from the “secret ingredient” canned items, all in one! Add more cumin and salt to taste, and refrigerate until chilled and ready to enjoy.The canned tomatoes provide a rustic essence and sweetness that accentuates the fresh produce, while the canned green chiles deliver a smoky quality that fresh peppers are lacking. Next, add the canned crushed San Marzano tomatoes and green chiles and puree again until almost smooth to create an even yet chunky consistency.Prepare the veggies and add them to your food processor along with lime juice and seasonings.
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