Recipe courtesy of Tim LaFuente
Episode: Eat the Heat
Print
Total:
15 min
Prep:
15 min
Yield:
about 2 cups

Ingredients

  • 3 Roma tomatoes
  • 3 jalapeno peppers
  • 2 serrano peppers
  • 1/2 cup unpacked cilantro
  • 1/2 lime, juiced
  • 2 teaspoons white vinegar
  • 1 large clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved

Directions

Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.

Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.

Pour salsa into a bowl and serve with tortilla chips.

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Step-by-step photos

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