Salsa Roja

• 1 (28 oz) can diced tomatoes (drained)
• 2 (10 oz) cans diced tomatoes and green chiles (Rotel cans these)
• 1 clove garlic, minced
• 1/2 cup of fresh cilantro
• 1/2 lime
• 1/4 cup of chopped onions
• 1/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp ground cumin
• Peppers*

1. Rinse and chop peppers. This will ensure it is evenly mixed in the salsa. Always use gloves if you are chopping hotter peppers.
2. Throw all the ingredients in a large food processor and mix until it has the consistency of Mexican restaurant salsa.

Peppers

Warning: remember that peppers burn people differently, so your results may vary.

• Jalapeño – Tasty and essential. Mild pepper with a quick burn. If this is the only pepper you’re adding, leave half the seeds for some warmth, all the seeds for some burn.
• Cayenne – Quick, heavy burn. Use sparingly.
• Habanero Habanero – Fruity with a slow pungent burn. The intensity of flavor and burn increases in this order: dark red (habanero chiles), orange, bright red (Scotch Bonnet, Trinidad Scorpion, etc). Goes well with a jalapeño. Use no seeds from the jalapeño or habanero for some burn. Leave half the seeds from the jalapeño and habanero for real burn. Leave all the seeds from both if you are serious about life.

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