Ingredients for Mouth Watering Salsa
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How to Make Mouth Watering Salsa
- Preheat oven to 350°F (175°C).
- Place 4 large bell peppers (any color) on a cooling rack set over a baking sheet.
- Roast peppers for 20-25 minutes, turning halfway through, until the skins are blackened and blistered.
- Remove peppers from oven and let cool slightly. Once cool enough to handle, peel off the skins, remove stems, and cut peppers in half. Remove seeds and membranes (optional; leave in for extra heat).
- Roughly chop the roasted peppers.
- In a food processor or blender, combine the chopped peppers, 1 medium white onion (chopped), 4 cloves garlic (minced), 1 (28 ounce) can whole tomatoes (undrained), 1 (10 ounce) can diced Rotel tomatoes (undrained), 2 tablespoons sugar, 1 tablespoon ground cumin, and 1 teaspoon salt.
- Pulse until you reach your desired consistency. For a smoother salsa, process for a longer time. For a chunkier salsa, pulse less.
- Taste and adjust seasonings as needed. Add more salt, sugar, or cumin to your preference.
- Transfer salsa to a bowl and serve immediately or refrigerate for later. Refrigeration enhances the flavors. This recipe makes approximately 3 quarts.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
0g
Carbs
1g
