New Mexico Salsa

• 1 can Whole Peeled Tomatoes, Drained (28 Oz. Can)
• 2 whole Jalapenos, Stems And Seeds Removed
• 1 whole Serrano Pepper, Stems And Seeds Removed
• 1/2 bunches Fresh Cilantro
• 1 dash Cumin
• 1 dash Salt
• 3 whole Roasted Hatch Green Chiles, Peeled And Stems And Seeds Removed (if You Don't Have Fresh Roasted Green Chiles, Canned Ones Will Do)
• 1 clove Garlic, Pressed

1. Combine all ingredients in a food processor or blender.
2. Put the lid on and pulse a few times or until you reach your desired consistency.
3. This usually stays fresh in the fridge for about a week or more.
4. This recipe will make what I consider to be a medium spicy salsa.
5. To make yours hotter or more mild, add or remove peppers.
6. Serrano peppers are pretty spicy, so if you like more mild salsa, try making it without those.
7. Also, green chilies can be purchased mild, medium, or hot.
8. I use the hot ones.
9. You could also add onion, I just prefer mine without.

tomatoes, serrano pepper, cilantro, cumin, salt, hatch, clove garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/new-mexico-salsa/ (may not work)