James Kim's Salsa Recipe

No Photo

Have you made this?

 Share your own photo!

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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Bring 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.
2Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
3Place all ingredients in the food processor. Mix together until liquified.
4Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
5Heat 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