Ingredients

Instructions

  1. Preheat the oven to 350 degrees.
  2. Take the peppers and place them on a cooling rack on top of a cookie sheet.
  3. Roast the peppers in the oven for approx 3 minute then turn the peppers to assure the peppers get smoked all around.
  4. Once the peppers are roasted, I cut the stems off and I cut 3 peppers in half and remove the seeds and the membrane.
  5. Then put the peppers into a food processor/blender.
  6. Then add the garlic,onions, sugar, salt, cumin and the whole tomatoes.
  7. And then pulse until you have reached the desired consistency.
  8. Then pour into a bowl and add the rotel chile tomatoes.
  9. This recipe makes almost 3 quart So you may need to do this in a couple of different batches. Or just cut the recipe in half to make about a qt and a half. I make this much around the house cause it goes really fast.
  10. If you want it hotter, delete removing the seeds and membranes of the peppers.
  11. If you would like for it to be milder, use few peppers.
  12. If you prefer to have a smoother salsa, you can also pulse the chile tomatoes in the processor.
  13. The only cooking time to this is the time needed for roasting the peppers.