Chunky Salsa

1
barbara lentz

By
@blentz8

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Many
Prep:
2 Hr 10 Min
Method:
Refrigerate/Freeze

Ingredients

Add to Grocery List

3 large
tomatoes
2 medium
red onions
2
jalapenos seeded
3
dried ancho chiles
6 clove
garlic
1 can(s)
29 oz tomato puree
1 c
sugar
2
limes juiced
1 Tbsp
cumin
1 pkg
sazon goya con culantro y achiote
1 c
fresh cilantro
salt and pepper

How to Make Chunky Salsa

Step-by-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.
  • 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.
  • 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.
  • 4Place in refrigerator for at least 2 hours to let flavors marry.

Printable Recipe Card

About Chunky Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican




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