Red Salsa

Introduction

All purpose table salsa. Great for chips and salsa or on top of mexican foods.

Ingredients

• 3 fifteen ounce cans of diced tomatoes
• 1 can of Rotel
• 1 sweet yellow onion
• 1 to 2 jalapeños
• 2 to 4 serrano chiles
• 1 bunch of cilantro
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• Canola oil spray

Equipment

• Kitchen knife
• Blender / Vitamix
• Measuring spoon
• Sheet pan
• Foil
• Air tight container for storage

Instructions

• Foil sheet pan and spray with canola oil
• Slice onion into ~1/4" slices and lay flat on sheet pan
• Wash and dry chiles and then add to sheet pan
• Spray onion and chiles with canola oil
• Roast onion and chiles on grill or under broiler until well blackened. Turn as necessary.
• Let onion and chiles cool then remove stems
• Drain tomatoes and then add to blender along with cilantro, cumin, salt, roasted onion and chiles.
• Blend to desired consistency (most likely pretty smooth)
• Store in airtight container