Chunky Salsa

barbara lentz

By
@blentz8

This is my own recipe for salsa. My secret ingredient is the Sazon Goya seasoning packet. You can find these in the Mexican section of most supermarkets. This makes a large dish of salsa so you may want to cut it in half but it freezes and cans well too.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Many
Prep:
2 Hr 10 Min
Method:
Refrigerate/Freeze

Ingredients

3 large
tomatoes
2 medium
red onions
2
jalapenos seeded
3
dried ancho chiles
6 clove
garlic
1 can(s)
29 oz tomato puree
1 c
sugar
2
limes juiced
1 Tbsp
cumin
1 pkg
sazon goya con culantro y achiote
1 c
fresh cilantro
salt and pepper

Step-By-Step

1Rehydrate the Ancho chilies by boiling them in water. Drain and let cool until you can handle them. Wear gloves and clean out the seeds.
2In food processor add the onions, jalapenos, garlic, Ancho chiles and tomatoes. Pulse at 1 second pulses until all is minced small but not liquified.
3Add the tomato puree, sugar, cumin, Sazon, and the juice of 2 limes. Stir in the cilantro. Taste and adjust seasonings with salt and pepper.
4Place in refrigerator for at least 2 hours to let flavors marry.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican