Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

james kim's salsa

(1 rating)
bkvander avatar
Recipe by
Brenda Vander Zanden
@bkvander
Manawa, WI

This is a fresh, authentic salsa. When my friend Carol brought me a container of this salsa, I promptly threw away every other salsa recipe I had. Everytime I bring it somewhere it disappears completely. Make it the night before and it keeps for weeks in the frig. The heat is present, but not overwhelming and fades quickly.

(1 rating)
yield 10 serving(s)
prep time 20 Min
method Food Processor

Ingredients For james kim's salsa

  • food processor
  • two-28 oz
    cans whole peeled tomatoes
  • 3/4 bunch
    cilantro, fresh
  • 2 clove
    garlic
  • 1/2 lg
    sweet onion
  • 5
    serrano chile peppers
  • 2-3 tsp
    salt - depending on taste
  • 2 tsp
    vinegar
  • 2 c
    water

How To Make james kim's salsa

  • 1
    Bring 2C water to boil in microwave. Place serrano peppers in hot water for 30 seconds. Discard water. Cut away the stems of the peppers and discard.
  • 2
    Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
  • 3
    Place all ingredients in the food processor. Mix together until liquified.
  • 4
    Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
  • 5
    Heat can be controlled by removing seeds and membranes from peppers. Serranos can vary in heat, so I sometimes add 1 jalepeno pepper for good measure.
  • 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!
ADVERTISEMENT