Ingredients
- 4 jalapeno
- 3 clove garlic
- 2 tomatoes
- 1 green pepper
- 1 onion
- 1 cilantro (fresh)
- 1 seeded
- 2 c tomatoes (canned crushed)
- 2 ts lime juice
- 1 ts sauce (red hot)
- 2 ts cumin (ground)
- 1 ts oregano (dried)
- 1/4 ts black pepper
- 1/4 ts pepper (white)
- 1/4 ts salt
- 1/4 ts pepper flakes (dried red)
- 1/4 ts cayenne pepper
Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well. Place three-quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a vegetable mash. Return the mash to the bowl, add the crushed tomatoes and blend well. Wrap the salsa tightly and chill for at least 1 hour, allowing the flavors to blend together. If kept refrigerated, salsa will keep for about 7 days.
