I was making tacos for dinner and my dad asked me to make sure there was a way to spice them up for him. This recipe is a spiced up version of The Pioneer Woman's red salsa. I used a can of tomatoes with habaneros and a splash of hot sauce to turn up the heat a little. The salsa went very well with the Tangerine Chicken Tacos I made for dinner!
Ingredients:
10-ounce can diced tomatoes and green chilies
10-ounce can diced tomatoes and habaneros
28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro
1/4 cup red onion
3 cloves garlic, minced
1 jalapeno, with seeds
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 lime, juiced
1 teaspoon hot sauce
Preparation:
1. Combine all ingredients in a large food processor or blender. Mix until
2. Refrigerate for an hour prior to serving. Store refrigerated in an airtight container for up to 2 weeks.
Ingredients:
10-ounce can diced tomatoes and green chilies
10-ounce can diced tomatoes and habaneros
28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro
1/4 cup red onion
3 cloves garlic, minced
1 jalapeno, with seeds
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 lime, juiced
1 teaspoon hot sauce
Preparation:
1. Combine all ingredients in a large food processor or blender. Mix until
2. Refrigerate for an hour prior to serving. Store refrigerated in an airtight container for up to 2 weeks.