chunky salsa
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.
prep time
2 Hr 10 Min
cook time
method
Refrigerate/Freeze
yield
Many
Ingredients
- 3 large tomatoes
- 2 medium red onions
- 2 - jalapenos seeded
- 3 - dried ancho chiles
- 6 cloves garlic
- 1 can 29 oz tomato puree
- 1 cup sugar
- 2 - limes juiced
- 1 tablespoon cumin
- 1 package sazon goya con culantro y achiote
- 1 cup fresh cilantro
- - salt and pepper
How To Make chunky salsa
-
Step 1Rehydrate the Ancho chilies by boiling them in water. Drain and let cool until you can handle them. Wear gloves and clean out the seeds.
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Step 2In food processor add the onions, jalapenos, garlic, Ancho chiles and tomatoes. Pulse at 1 second pulses until all is minced small but not liquified.
-
Step 3Add the tomato puree, sugar, cumin, Sazon, and the juice of 2 limes. Stir in the cilantro. Taste and adjust seasonings with salt and pepper.
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Step 4Place in refrigerator for at least 2 hours to let flavors marry.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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