SALSA NO-CILANTRO

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Salsa No-Cilantro image

Make and share this Salsa No-Cilantro recipe from Food.com.

Provided by sctdvdltl

Categories     Sauces

Time 10m

Yield 44 oz, 6 serving(s)

Number Of Ingredients 10

1 (28 ounce) can chopped tomatoes, with juices (this is best if mixed with fresh tomatoes)
3 jalapenos (fresh or substitute bell pepper, Serrano, Anaheim, etc.)
1 medium onion
3 garlic cloves
1 tablespoon cumin seed (ground or toasted and crushed)
1 tablespoon coriander seed (ground or toasted and crushed)
1/2 tablespoon oregano
1/2 tablespoon cayenne (Optional is used for color and heat. You could also use with chipotle powder or smoked paprika inste)
1 tablespoon olive oil
1 tablespoon pepper sauce (Yucatan- habeneros, carrots, lime, spices, vinegar, water OR use just lime juice as needed)

Steps:

  • Finely chop jalepenos, garlic and onions and combine in a bowl.
  • Add tomatoes and juice to bowl.
  • Add remaining ingredients to bowl.
  • Add olive oil to bowl and toss all ingredients.
  • Drizzle water over bowl until salsa reaches a desired consistency.
  • Add salt (and optional fresh ground black pepper) to taste.
  • Add (optional sugar) to balance acidity.
  • Refrigerate for at least an hour.

Nutrition Facts : Calories 63.9, Fat 3, SaturatedFat 0.4, Sodium 71.8, Carbohydrate 9.2, Fiber 2.7, Sugar 4.6, Protein 1.9

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