My Salsa

1. 1

   Blacken peppers in a dry cast iron skillet.

2. 2

   While roasting the peppers, process half of the tomatoes in a blender or food proceesor to desired chunkiness and pour into bowl.

3. 3

   After peppers are blackened, remove stems, seeds and skins (leave some seeds for added heat).

4. 4

   Do not rinse as some of the burnt flavor is desirable.

5. 5

   Process the peppers along with the remaining tomatoes, onion and garlic in blender or food processor.

6. 6

   Add to previously processed tomatoes and stir in cumin.

7. 7

   Keeps in refrigerator for about 2 to 3 weeks.

No additional tips available.