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Fire-Roasted House Salsa Recipe

Fire-Roasted House Salsa Recipe

Ingredients

  • 1 can
    del Pasado® Fire-Roasted Diced Tomatoes
  • 1 oz.
    del Pasado Diced Green Chilies
  • 4 oz.
    Cross Valley Farms® Fresh Washed Trimmed Cilantro, chopped
  • 12 oz.
    Cross Valley Farms Jumbo Red Onion, diced
  • 3 ea.
    Fresh Jalapeños, seeded and coarsely diced
  • 1/2 c
    Lime Juice
  • 2 T
    Monarch® Ground Cumin
  • 2 T
    Monarch Chili Powder
  • 2 T
    Monarch Salt

Preparation

Place ingredients in a 1-quart Cambro or similar container. Using an immersion blender, blend until a coarse and rustic salsa texture is achieved. Avoid creating a completely smooth purée; if using a bar blender, it’s suggested to use the Pulse feature.

Variations:

  • For additional heat, incorporate hot chili powder or other spices like smoked paprika and Mexican oregano
  • To make the salsa spicier, replace jalapeños with 6 serrano chilies (or more)
  • For chipotle salsa, add between 1/2 to 1 small can of chipotles in adobo sauce based on spice preference
  • After puréeing, fold in one bag of Monarch Corn and Poblano Blend. Heat to 165°F and then cool.

Servings: 45, about 3 oz. each

Recipe Idea Presented By: Scott McCurdy