Sweet and Spicy Game Day Salsa
Ingredients
- 3 14.5-oz. cans diced fire-roasted tomatoes
- 1 Tbsp. extra virgin olive oil
- 12 Hungarian hot wax peppers (banana peppers will work in a pinch)
- 1/2 vidalia onion
- 3–5 chipotle peppers in adobo + 1 Tbsp. adobo sauce
- 1 6-oz. can tomato paste
- 1/4 cup apple cider vinegar
- 1/4 tsp. dried oregano
- 1 Tbsp. chili powder
Instructions
- Open fire-roasted tomatoes, and pour into a colander to remove some of the water. Once drained, add them to your food processor and pulse 3-5 times.
- Add olive oil and tomatoes to a large pot over low heat and stir. Cover the pot with a lid. Be sure to stir this mixture every couple of minutes – salsa tends to burn if you don’t keep your eye on it.
- Stem and seed Hungarian hot wax peppers and cut into large chunks. Add them to your food processor.
- Chop onion into large chunks, and add it to your food processor.
- Dice chipotle peppers, and add them and 1 Tbsp. adobo sauce to your food processor. Pulse your peppers and onion mixture 3-5 times, or until your desired chunkiness has been achieved. We like our salsa on the chunkier side. Add mixture to the pot, stir, and cover.
- Add tomato paste, apple cider vinegar, oregano, and chili powder to the pot, stir, and cover.
- Raise heat to medium, and cook for 20 minutes. Remember to stir your mixture every few minutes.
- After 20 minutes, reduce heat to low, and cook for an additional 30-40 minutes, or until your desired texture has been achieved. Remember to stir your mixture every few minutes.
- Enjoy hot, cold, or at room temperature – the salsa will taste different at different temperatures! Store extras in a glass container in the fridge.
Notes
This recipe was lovingly adapted from Tom’s Salsa.
Find it online: https://www.fooduzzi.com/2015/09/sweet-and-spicy-game-day-salsa/