James Kim's Salsa Recipe

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James Kim's Salsa

Brenda Vander Zanden

By
@bkvander

This is a fresh, authentic salsa. When my friend Carol brought me a container of this salsa, I promptly threw away every other salsa recipe I had. Everytime I bring it somewhere it disappears completely. Make it the night before and it keeps for weeks in the frig. The heat is present, but not overwhelming and fades quickly.


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Comments:

Serves:

10

Prep:

20 Min

Cook:

24 Hr

Method:

Food Processor

Ingredients

food processor
two-28 oz
cans whole peeled tomatoes
3/4 bunch
cilantro, fresh
2 clove
garlic
1/2 large
sweet onion
5
serrano chile peppers
2-3 tsp
salt - depending on taste
2 tsp
vinegar
2 c
water

Directions Step-By-Step

1
Bring 2C water to boil in microwave. Place serrano peppers in hot water for 30 seconds. Discard water. Cut away the stems of the peppers and discard.
2
Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
3
Place all ingredients in the food processor. Mix together until liquified.
4
Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
5
Heat can be controlled by removing seeds and membranes from peppers. Serranos can vary in heat, so I sometimes add 1 jalepeno pepper for good measure.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy