El Torito Salsa
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Written by Editor   
Tuesday, 20 May 2008

Recipe from: Sean Surlow
Servings: 16, about 2 1/4 cups

1 cup crushed tomatoes with added puree (such as Progresso)
2 cup tomatoes, diced ¼ inch, including juice
¼ cup yellow onion, diced ¼ inch
2 green onions, finely chopped
1 tablespoon canned jalapeños, seeded and finely chopped
2 fresh serrano chiles, seeded and minced
2 teaspoons fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon dried Mexican oregano, crumbled
¼ teaspoon salt
¼ cup cilantro leaves, chopped

In a food processor or blender, process crushed tomatoes with added puree about 30 seconds Mixture should still be somewhat chunky. Add crushed tomatoes to other ingredients in a non-reactive bowl and mix well. Can be refrigerated.

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Last Updated ( Saturday, 09 August 2008 )
 
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