chunky salsa

Name: Chunky Salsa
Prep time: 2 h 10 min
Cuisine: Mexican
Ingredients: 3 large tomatoes; 2 medium red onions; 2 - jalapenos seeded; 3 - dried ancho chiles; 6 clove(s) garlic; 1 can(s) 29 oz tomato puree; 1 cup(s) sugar; 2 - limes juiced; 1 tablespoon(s) cumin; 1 package(s) sazon goya con culantro y achiote; 1 cup(s) fresh cilantro; - salt and pepper

review

Recipe by

barbara lentz

@blentz8

beulah, MI

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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yield serving(s)

prep time 2 Hr 10 Min

method Refrigerate/Freeze

Ingredients For chunky salsa

3 lg

tomatoes
2 md

red onions
2

jalapenos seeded
3

dried ancho chiles
6 clove

garlic
1 can

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

How To Make chunky salsa

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.
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chunky salsa

Ingredients For chunky salsa

How To Make chunky salsa

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