james kim's salsa
(1 rating)
No Image
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.
►
(1 rating)
yield
10 serving(s)
prep time
20 Min
method
Food Processor
Ingredients For james kim's salsa
-
food processor
-
two-28 ozcans whole peeled tomatoes
-
3/4 bunchcilantro, fresh
-
2 clovegarlic
-
1/2 lgsweet onion
-
5serrano chile peppers
-
2-3 tspsalt - depending on taste
-
2 tspvinegar
-
2 cwater
How To Make james kim's salsa
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT