Salsa — Robert St. John

Name: Salsa — Robert St. John
Ingredients: 1-14 1/2 ounces can Fire-Roasted San Marzano Tomatoes, drained; 1-10 ounces can Rotel Tomatoes, original or spicy, drained; 1/3 cup Red Onion, medium dice (Char in a hot cast iron skillet before blending for added depth); 2 tablespoons Fresh Jalapeño, diced (Char in a hot cast iron skillet before blending for added depth); 1 1/2 teaspoons Roasted Garlic, minced (Roast a whole garlic bulb wrapped in foil with olive oil at 400°F for about 40 minutes); 1/2 teaspoon Ground Cumin; 1/2 teaspoon Chili Powder; 1/2 teaspoon Kosher Salt; 1/4 teaspoon Smoked Paprika (Especially effective when using fire-roasted tomatoes); 1/4 cup Cilantro, chopped; 1 tablespoon Lime Juice; 1 tablespoon Orange Juice; 1 teaspoon Apple Cider Vinegar; 1/2 cup Fresh Tomato, finely chopped (Folded in after blending for added texture); Pinch of Sugar or Drizzle of Honey (Balances acidity and heat)

robertstjohn.com

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several times until salsa reaches desired…

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Ingredients

1-14 1/2 ounces can Fire-Roasted San Marzano Tomatoes, drained
1-10 ounces can Rotel Tomatoes, original or spicy, drained
1/3 cup Red Onion, medium dice (Char in a hot cast iron skillet before blending for added depth)
2 tablespoons Fresh Jalapeño, diced (Char in a hot cast iron skillet before blending for added depth)
1 1/2 teaspoons Roasted Garlic, minced (Roast a whole garlic bulb wrapped in foil with olive oil at 400°F for about 40 minutes)
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Smoked Paprika (Especially effective when using fire-roasted tomatoes)
1/4 cup Cilantro, chopped
1 tablespoon Lime Juice
1 tablespoon Orange Juice
1 teaspoon Apple Cider Vinegar
1/2 cup Fresh Tomato, finely chopped (Folded in after blending for added texture)
Pinch of Sugar or Drizzle of Honey (Balances acidity and heat)