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1
Place all peppers in sauce pan.
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2
Bring to boil.
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3
Boil for 4 minutes.
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4
Remove stems.
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5
Place peppers in food processor & puree on high speed, seeds & all.
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6
Dump peppers in large bowl.
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7
Add salt to peppers.
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8
Place tomatoes in food processor.
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9
Depending on size of processor, you may need to do this a few times.
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10
Juice and all from the two 24 oz cans of tomatoes.
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High speed.
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* add a helping of cilantro in to each tomato blend.
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13
Only the top's (leaves) of the cilantro.
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14
Roughly 10 leaves per tomato blending.
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15
My processor is small so it takes about 3 batches to get all the tomatoes blended/processed.
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16
* Add salt, garlic powder, cumin & fresh squeezed lime to each batch of tomatoes you process.
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17
Dump tomatoes in with peppers in large bowl.
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18
Mix all ingredients with large spatula till well blended.
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Done!
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20
Serve & enjoy.
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21
with your favorite chips or on a warm tortilla rolled up.
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22
Also good to add salsa to small curd cottage cheese, add some chopped bell pepper to the cottage cheese.
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23
Yummy!
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24
This salsa taste just like something you'd get at a fine Mexican restaurant.
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25
It reminds me of the salsa served at On The Border restaurants.
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26
It's hot, but you can't stop eating it.
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27
If you make it.
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28
do let me know what you think of it.
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29
This recipe will make about 2 quarts.
