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.


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Rating:

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

Directions Step-By-Step

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

About this Recipe

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