socko's salsa
I LOVE salsa's. Red, green, brown, LOVE them!! This salsa has a little of everything, roasted veggies, fresh veggies, canned veggie and re-hydrated chilies, and many layers of flavors.
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prep time
1 Hr
cook time
15 Min
method
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yield
1- 1 1/2 c.
Ingredients
- 2 - new mexico dried chilies (level of heat is opt)
- 15 ounces canned diced tomatoes
- 1 small jalapeno, roasted
- 3 cloves garlic, roasted
- 1/2 large sweet onion, quartered and roasted
- 1-2 tablespoon cilantro, fresh
- 1/4 teaspoon cumin
- 1/4 teaspoon mexican oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon coarse sea salt, opt
How To Make socko's salsa
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Step 1Place dried peppers, garlic with skin on, quartered onion and on a baking sheet. Drizzle a little olive oil over everything but the dried peppers. Bake 400° for about 15 min. REMOVE DRIED PEPPERS AFTER 4-5 MIN. VERY IMPORTANT!
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Step 2Remove the stem and seeds from the dried peppers and place in a bowl of hot water with a lid and allow to soak for at least one hour. -
Step 3When your ready to make your salsa, place diced tomatoes, cumin and oregano in a small bowl, cover with a saucer to avoid splattering, and micro for 5 min.
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Step 4Place tomatoes, dried peppers and roasted veggies, fresh cilantro and jalapeno in a blender. Add black pepper, salt opt. Puree.
- 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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