Your folders
Your folders
Export 7 ingredients for grocery delivery
Prep the ingredients: Roughly chop the tomatoes, chiles, and onions. Be careful while handling the chile peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat. Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand. Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin. Let the salsa sit for an hour (room temperature or chilled) for the flavors to combine. Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans. The salsa will keep refrigerated for up to 5 days.
Your folders
theveganatlas.com
Your folders
cooking.nytimes.com
5.0
(470)
Your folders
marthastewart.com
3.6
(76)
Your folders
cookingchanneltv.com
5.0
(1)
Your folders
easyfamilyrecipes.com
4.9
(44)
35 minutes
Your folders
seededatthetable.com
5.0
(2)
Your folders
bbc.co.uk
3.5
(8)
Your folders
allrecipes.com
4.5
(67)
Your folders
tasteofhome.com
5.0
(4)
Your folders
thatlowcarblife.com
30 minutes
Your folders
cooking.nytimes.com
4.0
(290)
Your folders
smittenkitchen.com
Your folders
chilipeppermadness.com
5.0
(2)
1 minutes
Your folders
butterwithasideofbread.com
5.0
(11)
Your folders
runninginaskirt.com
4.8
(5)
Your folders
runninginaskirt.com
Your folders
butterwithasideofbread.com
Your folders
foodnetwork.com
4.5
(17)
35 minutes
Your folders
cookieandkate.com
4.9
(45)