This new salsa gave me an opportunity to try out my new mini-food processor. I quickly found the secret is to load it with really small quantities. If you have things presliced and piled next to the chopper that makes it easy and quick. It gives a very uniform chop so that the salsa looks much better. And it's quicker and easier, too.
INGREDIENTS
- 3 ancho peppers (homegrown)
- 2 holy moly peppers (homegrown)
- 4 small red chili peppers (homegrown)
- 7 cloves garlic (homegrown)
- 8 Roma tomatoes
- one large white onion
- 1 tsp salt
- 4 T Key Lime juice
- 1 1/2 tsp brown sugar
- 2 tsp course black pepper
- one bunch cilantro
DIRECTIONS
Chop all ingredients. Combine into a pot and bring to a gently boil for about 30 minutes. Cool and keep refrigerated. Serve with chips.
This is hot, but not too much so. My wife is eating it, so it may not be hot enough!
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