Happy Valley Salsa
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Happy Valley Salsa
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IngredientsQuantityProcedure
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Whole jalapeno1Cut jalapenos in half, and place cut side down on a small tin foil wrapped baking dish. Drizzle with olive oil and broil on high until skins are charred.
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Canned whole tomatoes, drained28 ozPlace all ingredients, including the charred jalapeno into the bowl of a food processor and pulse 10-15 time until desired consistency is reached. Refrigerate for at least one hour before serving. If you have a polyscience smoking gun, Cover bowl of food processor with plastic wrap and use PolyScience Smoking Gun to fill with dense smoke. Let sit for 5 minutes. Release smoke and pulse to incorporate.
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Rotel diced tomatoes & green chillies, drained2 (10 oz)
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Onion, chopped1/4 cup
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Garlic clove1
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Sugar1/4 tsp
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Salt1/4 tsp
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Ground Cumin1/4 tsp
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Cilantro1/4 cup
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Lime juice2 Tbsp
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