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Restaurant Style Salsa
What You Need
• 2 lbs Whole Tomatoes
• 1 Pint Fresh Cherry Tomatoes
• About 5 Fresh Pablano Peppers
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Preheat oven to 425. Lightly olive oil pablano peppers, cherry tomatoes & whole tomatoes. Combine in a baking dish & bake until tomatoes start to split but are still firm. Let cool. Peel pablano peppers and discard stem and seeds. Combine tomatoes, pablano peppers, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.


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