Preparation Time 10-15 min
1 28 oz can whole tomatoes (drained)
1/2 brown onion (diced)
2 jalapeno peppers (diced)
2 Fresno peppers (diced)
1/4 cup cilantro chopped
1/2 teaspoon cumin
1 teaspoon white sugar
1/2 teaspoon sea salt
1/2 lime squeezed
1. Dice the jalapeno and fresno peppers (burning the exterior before dicing the peppers is optional). Add the diced peppers and a teaspoon of oil to a small skillet and brown/slightly burn the peppers, then set aside.
Peppers before cooked |
Peppers after being cooked |
2. Add all of the ingredients to the blender including the cooked peppers and blend/pulse to desired consistency, usually about 8-12 pulses for 1 second each.
3. Enjoy
No comments:
Post a Comment