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A Cooking Adventure with Thom


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Salsa (Firehouse)

Tim LaFuente
Food Network.com

Yield:  2 Cups

 

Ingredients


3 Roma tomatoes
3 jalapeno peppers
2 Serrano peppers
cup cilantro, unpacked
lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
teaspoon ground cumin
14 ounces canned tomatoes, drained and juice reserved

Cooking Method


Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. 

  1. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.

  2. Add the tomatoes and process them into the salsa. 

  3. This should take about 5 seconds at low speed.

  4. Pour salsa into a bowl and serve with tortilla chips.

     
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