Sunday Salsa
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 98kcalCarbohydrates: 23gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 440mgFiber: 4gSugar: 16gVitamin A: 904IUVitamin C: 97mgCalcium: 37mgIron: 1mg
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