Making a freezer batch
There are several ingredients, so this does take a bit of time. If you try this out and love it, one way to save time is to make 4 times the amount of the salsa base (everything except the tomatoes) and freeze it in Ziploc bags. I usually go by weight, using my kitchen scale to make sure you end up with even portions. Then when you want to make it again, just pull the base out of the freezer, add the tomatoes and you’re done! My high-speed Blendtec blender does a great job with this recipe. To save time, I almost always use a garlic paste from Gourmet Garden. You can pick this up at your local grocery store.I do a lot of my cooking by weight, rather than volume, so I use this handy kitchen scale. When I bought mine, this color was 1/3 of the price of the other colors, so as my frugal self, I’m the happy owner of a bright orange weigh scale! Oddly enough, I’ve looked at this a few times recently and it looks like the prices of different colors fluctuate often, so check all the options!
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Rating
- jalapenos from a jar (See note below)
- ¼ cup yellow onion, diced (1.5 oz.)
- 1- 4.0 oz can Old El Paso Green Chilis, chopped (not drained or rinsed)
- ¾ tsp cumin
- ¾ tsp salt
- 2 tsp white vinegar
- 1 tablespoon tomato paste
- ½ tsp lime juice, bottled is fine
- 1 tsp garlic puree (about 2 cloves worth)
- ½ tsp agave syrup
- 1- 28 oz can Hunt's petite diced tomatoes (juice drained)
- Strain liquid from diced tomatoes.
- Combine ingredients (jalapenos through agave syrup above), plus about ¼ can of the diced tomatoes in a food processor- puree completely
- Add the remaining tomatoes to processor and pulse to chop well but not puree (10 to 15 quick pulses)
- Cover and store overnight for the flavors to properly develop
I've found that jarred jalapenos can really vary in spiciness. Here are a few brands I have tried for medium salsa:
15 rings (0.8 oz.) Tuscan Garden, hot jalapeno rings
12 rings (0.6 oz) Mezetta Deli Style hot jalapenos
5 to 6 rings (0.35 oz.) Wal-Mart Great Value hot jalapenos
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