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By Monica              makes 5 cups

This salsa has the deep flavor of roasted chiles and tomatoes, but can be prepared in only 10 minutes. Recipe can be easily halved for a smaller quantity.

Ingredients

• 2 garlic cloves
• 1 small onion
• 1/4 cup fresh jalapeno slices (1-2 peppers)
• 2 (4 oz) cans diced fire roasted green chiles
• 2 (14.5 oz) cans diced fire roasted tomatoes
• 1 cup fresh cilantro
• 1 tablespoon dried oregano (Mexican preferred, if available)
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1-2 teaspoons kosher salt
• 1/4 cup lime juice
• 1/4 cup cider vinegar (optional, omit or reduce to taste)
• 1/2 to 1 teaspoon crushed pepper flakes (optional; add/adjust for a hotter salsa)

Directions

In food processor, add garlic and process until minced. Quarter the onion and add it with sliced jalapenos. Process until minced. Add green chiles, tomatoes, cilantro, oregano, cumin, pepper, 1 tablespoon salt, lime juice, and vinegar. Pulse 5-6 times until desired consistency is reached. Add more salt to taste, if needed. For more heat, add crushed pepper flakes to taste. Refrigerate for 4-6 hours or overnight to allow flavors to blend and mellow.

Salsa may be eaten fresh, or it can be frozen. When full amount of vinegar is used, it can keep in refrigerator for up to 2 weeks.

Recipe updated 10/27/11.

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Hi, I'm Monica... Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in. Read more about The Yummy Life