- 10 cloves garlic
- ½ large yellow onion coarsely chopped
- 4 poblano chiles charred, peeled, stemmed, and seeded
- 4 jalapeño chiles charred, peeled, stemmed, and seeded
- 16 plum Roma tomatoes, ends removed, coarsely chopped
- ¼ cup freshly squeezed lime juice
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- Place garlic and onion in the bowl of a food processor fitted with a steel blade and process to a paste.
- Add remaining ingredients and process until mixed and relatively smooth. You may work in batches as necessary, and consider pulse-processing this salsa so that you have more control over the consistency of the end product.
- Pour the processed salsa into a large heavy-bottomed pot and bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until the mixture has thickened slightly. Remove from the heat and set aside to cool.
- This Salsa is best served either slightly chilled or at room temperature. You can store it, preferably in glass containers, sealed and refrigerated for up to weeks.
- Note that this salsa tastes even better the longer it’s allowed to sit.
Today I am sharing with you the second recipe from the “New Southwest Cookbook Spotlight Event", hosted by Girlichef. If you missed the first recipe I made, here’s the post for the delicious Mushrooms and Leek Migas.
This week we were able to choose our own recipe from the book. When I got this book I sat down with my post-its and began marking all the recipes I’d like to make, and I marked almost every recipe in the book! So I decided to make the first recipe in the book, "Sunday Salsa".
I love salsa! Actually, the word ‘love’ might not be strong enough, I’m a bit obsessed with salsa! This Sunday Salsa is delicious and very easy to make, I wouldn’t change a thing with this recipe. It’s one that will be made often in my kitchen.
This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.