Ingredients
- 4 jalapeno
- 3 clove garlic
- 2 tomatoes
- 1 green pepper
- 1 onion
- 1 cilantro (fresh)
- 1 seeded
- 300 gr tomatoes (canned crushed)
- 10 ml lime juice
- 5 ml sauce (red hot)
- 4 gr cumin (ground)
- 2 gr oregano (dried)
- 1 gr black pepper
- 1 gr pepper (white)
- 1 gr salt
- 1 gr pepper flakes (dried red)
- 1 gr 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.
