Dip

Amazing Fire Roasted Salsa

54

As a tex-mexpert, I’ll be the first to tell you - there is NO SUCH THING as the be-all, end-all salsa. I mean, the same salsa on brisket tacos, chilaquiles, a big pile of nachos or just a plain ol tortilla chip? ARE YOU CRAZY? No - there’s a time and a place for certain lime-to-garlic-to-tomato-to-pepper ratios. THIS salsa is about as close as you’ll get to perfect, though. I’m just saying. Especially when we’re talking Tex-Mex classics like nachos or quesadillas, or just to grace your table a

20
1 28 oz can crushed tomatoes
1 14.5 oz can stewed tomatoes
1 14.5 oz can fire roasted tomatoes (with garlic, if available)
1 large red onion
1 large jalapeno
1 habanero pepper
1 bunch cilantro
3 green onions
1-2 limes
1 Tbsp salt
1 Tbsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp minced garlic
Chop 1/4 C of red onion and finely dice half of the jalapeno pepper. Set aside. Using a blender, puree cans of tomatoes with green onion, cilantro (stalks removed), minced garlic, habanero and remaining red...
See the full directions on my site
Nutritions

Calories
17

Sodium
480mg
20% DV

Fat
0.11g
0% DV

Protein
0.5g
1% DV

Carbs
4g
1% DV

Fiber
1g
4% DV