Fresh cooked salsa
 

Cooked salsa:

1 med. Green bell pepper, chopped

1 med. Red bell pepper, chopped

1 lg. Onion, chopped

2 tblsp minced garlic

2 or 3 three jalapeno peppers, chopped (more or less depending on how hot you want it)

1-15oz. Can fire roasted tomatoes

¼ cup diced, fresh cilantro

2 tblsp lime juice

salt and pepper to taste

1 tsp. Ground cumin

saute peppers, onion and garlic in small amount of oil until softened; add tomatoes, cilantro ,lime juice , cumin, salt and pepper and cook over med low heat until reduced and thickened. Cool and put in covered container in refrigerator. Will keep at least 2 weeks in fridge. Can be frozen so you could double the recipe and freeze some for later. Good on sandwiches, eggs for breakfast and on grilled meats…….

You know, I'd bet this would be equally delish as a raw salsa! Thanks for the recipe.

Jan in VA

Sounds yummy! Thank you.

I agree totally!!!

Sounds good with the fire-roasted tomatoes.

I've been using salsa to grill fish lately...it's wonderful!

Place each fillet (eg, sole, cod, red snapper) onto aluminum foil, on each side: brush with olive oil, squeeze lemon, sprinkle with garlic powder, onion powder, cumin...put 2 tbs salsa onto the top of the fillet, seal alum foil and grill for 15 minutes.

Delicious!!! and easy peasy.

I use almost the same recipi except I use fresh chopped tomatoes it is delicious and keeps 3 or 4 days if you can keep it that long

If you want your salsa with less heat, remove the seeds and veins from the peppers. Wear gloves when working with the hot peppers.(this is the voice of experiences speaking) :shock:
Sharon from Texas

Thanks for this recipe for fish...sounds delicious and I'll sure try it with my salsa!

Thanks! Love salsa on burgers, hot dogs, salad (instead of calorie laden dressings), and just about anything. Can hardly wait to try this!