Thursday, July 9, 2020


My daughter gave me this recipe for her easy restaurant-style salsa. It tastes just as good as the salsa in our favorite southwest restaurant in Seattle.

2 (14-oz) cans diced fire roasted tomatoes
½ medium yellow onion, peeled and roughly chopped
1 jalapeƱo pepper, seeded and roughly chopped
½ poblano pepper, roughly chopped
1 bunch rinsed cilantro leaves and stems
2 cloves garlic, cut in half
½ t ground cumin
1 ½ t sea salt
½ t finely ground black pepper
Juice of ½ lime
¼ to ½ t granulated sugar

Put everything in a blender and blend very quickly or pulse, to leave it slightly chunky.

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