Brynnesalsa and Chips

Brynnesalsa™

Brynne's wonderful Sonoran Cantina Salsa

Easy 8
15 mins 0 mins
 Snack  American, Sonoran  Vegetarian, Vegan

Submitted by Brynne Corcoran

Witch Hat Oven Coven Original

Ingredients

  • 28 oz can whole tomatoes (San Marzanos work well)
  • 1 medium white or yellow onion, chopped
  • 2 jalapeños with seeds, stem trimmed, chopped
  • 4 cloves garlic, crushed
  • 2 tsp kosher salt
  • 1 tsp sugar
  • 1/4 tsp cumin
  • 1 tsp oregano (Pref. Mexican, but Med. works)
  • 1/4 bunch of cilantro, roughly chopped
  • 1 lime, juiced

Directions

  1. Combine tomatoes, onion, jalapeños, garlic, salt, sugar, cumin, and lime juice in a food processor.
  2. Blend until your preferred consistency (for Sonoran restaurant style, blend it thoroughly).
  3. Add cilantro and pulse a few times until combined and good size.
  4. Add oregano and pulse for just a second to mix (or stir in by hand)
  5. Adjust salt/acid as desired.
  6. Serve with salty chips.

Notes

  • grill/roast the onions and omit the sugar for a "deeper" flavor.
  • blend in some roasted garlic for a "deeper" flavor.
  • change up the peppers to make the heat go up or down (and vary the flavor).
  • vary the acid. Lemon or vinegar work wonderfully.

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