Seahawks Salsa
Prep Time: 10 minutes
Makes: Big 'ol bowl of salsa! (No, really, like 10 cups or so, I didn't measure)
28 ounces whole tomatoes, with juice
2 10 ounce cans diced tomatoes w/green chilies
1-2 jalepenos, seeds left in, cut into chunks
1/2 onion, cut into chunks
2 cloves garlic, cut into 4ths
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar or honey
Big handful of fresh cilantro, rinsed and patted dry
Juice from 1 lime
Cayenne pepper to taste, if needed
In a blender (or food processor), add all ingredients listed above. Put lid on and pulse 15 times or until salsa is sorta chunky but not too chunky and mixed together well. Taste test with a chip. I always start out with 1 jalepeno and see if it is spicy enough. If not, I add a little bit of cayenne pepper and another jalepeno. Transfer to a large bowl and refrigerate overnight for maximum flavor.
Makes: Big 'ol bowl of salsa! (No, really, like 10 cups or so, I didn't measure)
28 ounces whole tomatoes, with juice
2 10 ounce cans diced tomatoes w/green chilies
1-2 jalepenos, seeds left in, cut into chunks
1/2 onion, cut into chunks
2 cloves garlic, cut into 4ths
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar or honey
Big handful of fresh cilantro, rinsed and patted dry
Juice from 1 lime
Cayenne pepper to taste, if needed
In a blender (or food processor), add all ingredients listed above. Put lid on and pulse 15 times or until salsa is sorta chunky but not too chunky and mixed together well. Taste test with a chip. I always start out with 1 jalepeno and see if it is spicy enough. If not, I add a little bit of cayenne pepper and another jalepeno. Transfer to a large bowl and refrigerate overnight for maximum flavor.
