james kim's salsa
(1 RATING)
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.
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prep time
20 Min
cook time
method
Food Processor
yield
10 serving(s)
Ingredients
- - food processor
- two-28 ounce cans whole peeled tomatoes
- 3/4 bunch cilantro, fresh
- 2 cloves garlic
- 1/2 large sweet onion
- 5 - serrano chile peppers
- 2-3 teaspoons salt - depending on taste
- 2 teaspoons vinegar
- 2 cups water
How To Make james kim's salsa
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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.
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Step 2Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
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Step 3Place all ingredients in the food processor. Mix together until liquified.
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Step 4Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
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Step 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! 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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