Had a friend over for dinner yesterday, so I made a small batch of fire-roasted tomato salsa yesterday to put on our…

May 30, 2015 Posted in Ketolishus 0 Comments

Had a friend over for dinner yesterday, so I made a small batch of fire-roasted tomato salsa yesterday to put on our burgers/chips. This version was a bit sweeter and milder than I’d normally make, my friend is a bit of a heat wimp. Recipe below the break.

I made the salsa with 14 oz. Muir Glen organic fire-roasted tomatoes, 1 chopped fresh pasilla (poblano) pepper (I left in the seeds for a tiny bit of heat), 1 clove garlic, 1 TB apple cider vinegar, 1/3 tsp fine sea salt, and a few twists of fresh cracked black pepper. Turned out delish.