3rd Degree Burn Salsa

Prep Time: 15 minutes

Cook Time: 2 hours (refrigerating, to marry flavors)

2 tablespoons Olive Oil

1/4 teaspoon Paprika

1/4 teaspoon Cumin

1/2 teaspoon Chili Powder

4 tablespoons Jalapenó pepper with ribs and seeds, minced (approx 2 large peppers)

1/2 cup Onion, minced

2 cloves fresh Garlic, minced

1 lb. fresh Roma Tomatoes, chopped (OR 16 ounce can petitie diced tomatoes)

3 tablespoons Cilantro

1 1/2 tablespoons fresh Lime juice (approx 1/2 lime)

Fine chop jalapenós, onion, garlic, cilantro, and tomatoes if using whole fresh, into uniform pieces. In a small mixing bowl, add chopped ingredients, olive oil, paprika, cumin, chili powder, and lime juice.

For chunky salsa, mix with a spoon and chill for 2 hours.

For less chunky salsa, add all ingredients into a blender or food processor and pulse for 15 seconds, or until desired consistency then refrigerate for 2 hours. 

Makes approx 3 cups Salsa.

NOTE: This is a moderately hot salsa. For mild, exclude ribs and seeds from Jalapenós. For hot, use extra peppers (including ribs and seeds) and/or 1/2 teaspoon dried red pepper flakes. 

Submitted By: John Harrell, EMT-Paramedic

Massachusetts, USA