Friday, August 2, 2013

Hot and Smoky Salsa

This is another recipe that comes to us from Texas. The original recipe used three large cans of tomatoes and made enough salsa for a small army. I adjusted the recipe to make a smaller batch. This is the salsa recipe I go to when I want something spicy or hot. It is also wonderfully smoky from the cumin. Dear sister thought it had chipotle peppers in it. I broke the news to her that it was cumin. She is not a cumin fan but really loved this salsa. I found it a really well balanced recipe. There really isn't one ingredient that shines more than the other. They all work so well together.

Hot and Smoky Salsa
Makes 4 cups


1/2 onion, roughly chopped
1 Serrano pepper, roughly chopped
1/3 bunch of cilantro
3/4 tsp ground cumin
1 heaping tsp kosher salt
1 tsp onion powder
1 (28 oz) can whole tomatoes


Add all ingredients except tomatoes to blender container. Drain the liquid from the tomatoes into the blender. Set tomatoes aside. Blend until ingredients are very smooth. Add the tomatoes and pulse until blended. Refrigerate until ready to use.

Note: I find this salsa is great right out of the blender. It is better once chilled. But be warned the heat of the Serrano can intensify the longer it sits in the refrigerator.

Linking to:
The Tumbleweed Contessa: Spicy! Saturday Dishes Linky Party

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...