©2008
AuthorDartagnan"a true Tex-Mex classic from Sombreo Sam's VooDoo Cantina!"
28 oz San Marzano whole tomatoes with liquid
2 -10oz cans Hatch Diced Tomatoes and Green Chilis
¼ cup sweet onion, chopped
1 -4" jalapeno, quartered and sliced thinseeded and pith removed
¼ cup cilantro leaves, rough chopped
3 cloves roasted garlic, minced and mashed
1 tsp adobo sauce from chipotle peppers
1 ½ tbsp fresh squeezed lime juice
½ tsp garlic salt
¼ tsp palm sugar, grated extra fine
¼ tsp kosher salt
¼ tsp ground comino
1
Combine all ingredients in large bowl food processor.
2
PULSE in food processor 8-10 times for chunky, 10-12 times for regular.
3
Cover and chill 3 hours, better overnight, before serving.
4
Try not to eat it like it was gazpacho. 😉
CategoryRecipes, Sauces, Sombreo Sam\'s VooDoo Cantina
Ingredients
28 oz San Marzano whole tomatoes with liquid
2 -10oz cans Hatch Diced Tomatoes and Green Chilis
¼ cup sweet onion, chopped
1 -4" jalapeno, quartered and sliced thinseeded and pith removed
¼ cup cilantro leaves, rough chopped
3 cloves roasted garlic, minced and mashed
1 tsp adobo sauce from chipotle peppers
1 ½ tbsp fresh squeezed lime juice
½ tsp garlic salt
¼ tsp palm sugar, grated extra fine
¼ tsp kosher salt
¼ tsp ground comino
Directions
1
Combine all ingredients in large bowl food processor.
2
PULSE in food processor 8-10 times for chunky, 10-12 times for regular.
3
Cover and chill 3 hours, better overnight, before serving.
4
Try not to eat it like it was gazpacho. 😉