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     KQ Tomato Chile Salsa

 



Above: The easy-to-make KQ Tomato Chile Salsa is great for dipping tortilla chips.

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Ingredients
1 28 ounce can crushed (or whole) tomatoes
2 7 ounce cans of diced green chiles
1/2 yellow onion
2 cloves garlic
1 jalapeno pepper
1/4 cup lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cumin

Utensils and Supplies
large mixing bowl

chef knife
cutting board
measuring spoons
measuring cups

immersion blender
garlic press



Above: Ingredients for the KQ Tomato Chile Salsa recipe, (not pictured: sugar).


Above: Chop onion and place in mixing bowl.


Above: Remove membrane and seeds from jalapeno, dice and add to mixing bowl with onions.



Above: Peel garlic cloves and run through a garlic press.  Add crushed garlic to mixing bowl.



Above: Add both cans of green chiles.



Above: Add lime juice.

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Above: Add the entire can of crushed tomatoes.  You can substitute whole tomatoes if that's what you have on hand.



Above: Add sugar, salt and cumin.



Above: Use an immersion blender to create a smooth, chunk-free texture.  If you do not have an immersion blender,
transfer mixture to a large blender or food processor and blend until smooth.



Above: The salsa should have some texture, but no chunks.



Above: Serve immediately or chill in the refrigerator.  The flavor of the salsa will intensify while stored.  We use this salsa
inside and on top of burritos and for dipping tortilla chips.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ TOMATO CHILE SALSA

Ingredients
1 28 ounce can crushed (or whole) tomatoes
2 7 ounce cans of diced green chiles
1/2 yellow onion
2 cloves garlic
1 jalapeno pepper
1/4 cup lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cumin

Utensils and Supplies
large mixing bowl
chef knife
cutting board
measuring spoons
measuring cups
immersion blender
garlic press


Chop onion and place in mixing bowl.  Remove membrane and seeds from jalapeno, dice and add to mixing bowl
with onions.  Peel garlic cloves and run through a garlic press.  Add crushed garlic to mixing bowl.  Add both cans
of green chiles.  Add lime juice.  Add the entire can of crushed tomatoes.  You can substitute whole tomatoes if that's
what you have on hand.  Add sugar, salt and cumin.  Use an immersion blender to create a smooth, chunk-free texture.
If you do not have an immersion blender, transfer mixture to a large blender or food processor and blend until smooth.
The salsa should have some texture, but no chunks.  Serve immediately or chill in the refrigerator.  The flavor of the
salsa will intensify while stored.  We use this salsa inside and on top of burritos and for dipping tortilla chips.


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