Ingredients
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2
-
1/2
-
2
-
2
-
1
-
1/2
-
2
-
1/2
-
1/2
-
1
-
1
-
-
-
-
Directions
Malamute’s Knot-Poppin’ Spicy Salsa, Great for parties and casual group munching when served with restaurant style tortilla chips Also goes great with eggs the morning after the party Makes approximately 1 quart Double the recipe to fill a 2-quart pitcher and to avoid using only half an onion and half of a lemon Keeps well when sealed and refrigerated for up to a week , Great for parties and casual group munching when served with restaurant style tortilla chips Also goes great with eggs the morning after the party Makes approximately 1 quart Double the recipe to fill a 2-quart pitcher and to avoid using only half an onion and half of a lemon Keeps well when sealed and refrigerated for up to a week
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Steps
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1
Done
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Gather Required Tools: Spice Grinder or Mortar & Pestle, Knife, Cutting Board, Food Processor (1.5+ Quart Size), Citrus Reamer (optional). |
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2
Done
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Open Canned Ingredients and Strain Off Excess Water. |
|
3
Done
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Grind Cumin Seeds to a Powder and Black Peppercorns to Medium to Fine Coarseness (as Desired) in Spice Grinder or Mortar & Pestle. |
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4
Done
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Wash and Prepare All Fresh Ingredients, Cutting Them Into Halves or Quarters as Necessary to Size Them For Comfortable Loading Into Your Food Processor. Its Handy to Pre-Squeeze the Lemon Into a Small Glass Where It Is Easier and Safer to Remove Ejected Seeds Rather Than Digging Them Out of a Loaded Food Processor With Your Finger (cook Safe!). Remove Jalapeo Stems. |
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5
Done
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in a Food Processor Blend All Ingredients Except the Fresh Tomatoes. |
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6
Done
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Once a Well-Blended Consistency Is Achieved, Add Fresh Tomatoes and Pulse/Chop Several Times to Desired Level of Chunkiness. |
