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  • Red Salsa

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    Red Salsa is made with whole peeled tomatoes, tomatillos and jalapeno peppers. Jalapenos (with or without seeds) and garlic in blender. (Seeds and ribs = hot) and pulse until reaching desired consistency. Pour into bowl and add salt to taste. Bottle and store in airtight container.

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    Red Salsa is made with whole peeled tomatoes, tomatillos and jalapeno peppers. Jalapenos (with or without seeds) and garlic in blender. (Seeds and ribs = hot) and pulse until reaching desired consistency. Pour into bowl and add salt to taste. Bottle and store in airtight container.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views1 page

    Red Salsa

    Uploaded by

    api-25956160
    Red Salsa is made with whole peeled tomatoes, tomatillos and jalapeno peppers. Jalapenos (with or without seeds) and garlic in blender. (Seeds and ribs = hot) and pulse until reaching desired consistency. Pour into bowl and add salt to taste. Bottle and store in airtight container.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Red Salsa

    1 28 oz. can whole peeled tomatoes


    4 tomatillos (optional)
    4-6 jalapeño peppers
    2 cloves of garlic (peeled)
    Cilantro (optional)
    Salt

    OPTIONAL ADD-IN:
    Peel husks off tomatillos and wash very thoroughly
    (they tend to be sticky & dirty).

    Put peppers (and optional tomatillos) in a pan and stick it under the broiler fire.
    Cook until almost black. Turn once to cook both sides.

    Put jalapeños (with or without seeds) and garlic in blender. (Seeds & ribs = hot)
    and pulse until reaching desired consistency.

    Add tomatoes (+optional tomatillos) but NOT the tomato juice. Continue to pulse.

    Pour into bowl and add salt to taste.


    Chop up cilantro (optional) and stir in mixture.
    Bottle and store in fridge.

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