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FIREHOUSE SALSA
Once you try this salsa, you won't want any other! It's just about as versatile as any I've tried. I make this at least twice a month---more for company.
Recipe By: Tim LaFuente/Tyler Florence on Food TV
Heat Scale: Medium
3 large Roma Tomatoes
3 jalapeno chiles
2 serrano chiles
1 large garlic clove
1/2 cup loosely packed chopped cilantro leaves
Juice of 1/2 large lime
2 teaspoons white vinegar
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 can diced tomatoes, with juice (14-1/2 oz.)
Cut tomatoes in half; gently squeeze out as much seeds as possible. Cut tomato halves and chiles into chunks and place in the bowl of food processor. Add garlic clove, cilantro, lime juice, vinegar, salt and cumin. Add just the juice from canned tomatoes. Process 8-10 seconds. Add canned tomatoes and process 3-5 minutes longer or to your desired consistency. Transfer mixture to a medium bowl; cover and let sit at room temperature 1-2 hours to allow flavors to blend. Serve with tortilla chips or use your imagination.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved