chunky salsa
This is my own recipe for salsa. My secret ingredient is the Sazon Goya seasoning packet. You can find these in the Mexican section of most supermarkets. This makes a large dish of salsa so you may want to cut it in half but it freezes and cans well too.
yield
serving(s)
prep time
2 Hr 10 Min
method
Refrigerate/Freeze
Ingredients For chunky salsa
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3 lgtomatoes
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2 mdred onions
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2jalapenos seeded
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3dried ancho chiles
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6 clovegarlic
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1 can29 oz tomato puree
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1 csugar
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2limes juiced
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1 Tbspcumin
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1 pkgsazon goya con culantro y achiote
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1 cfresh cilantro
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salt and pepper
How To Make chunky salsa
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1Rehydrate the Ancho chilies by boiling them in water. Drain and let cool until you can handle them. Wear gloves and clean out the seeds.
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2In food processor add the onions, jalapenos, garlic, Ancho chiles and tomatoes. Pulse at 1 second pulses until all is minced small but not liquified.
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3Add the tomato puree, sugar, cumin, Sazon, and the juice of 2 limes. Stir in the cilantro. Taste and adjust seasonings with salt and pepper.
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4Place in refrigerator for at least 2 hours to let flavors marry.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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