Salsa - Semi Fresca
4 largefresh tomatoes, peeled, de-seeded, and diced (i like to use romas)
1 mediummild sweet onion, finely diced (or use equivalent amount of green onion tops & bottoms, sliced thinly)
1 qtcanned diced tomatoes, undrained
1 can(s)6 oz. tomato paste
1 Tbspdried pequin peppers, finely crushed
1 1/2 tspminced fresh or jarred garlic
·juice from 2 limes
2-4 Tbspfresh cilantro, finely chopped
·salt & freshly ground pepper to taste
How to Make Salsa - Semi Fresca
- Combine all of the ingredients and let sit in the refrigerator overnight for the flavors to blend before serving with your favorite tortilla chips, burritos, enchiladas, etc.
- Although this salsa keeps quite a while in the refrigerator, I would hesitate to keep it past 2 weeks.