Reverse Salsa: the Stand-In for Tomato Salsa

Name: Reverse Salsa: the Stand-In for Tomato Salsa
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 2 cups
Ingredients: 3 cups chilies, stemmed, cut up into large chunks (I use red small Thai peppers, red jalapenos, and a few red Anaheims); 1/2 grapefruit, juice of; 1/2 cup red onion, chopped coarsely; 1 cup diced tomato (either canned or fresh); 2 garlic cloves; 1/2 teaspoon Mexican oregano; 1/4 teaspoon cumin powder; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1 teaspoon rice wine vinegar (red pepper flavored)

Submitted by COOKGIRl

"Uh, I should probably mention.....spicy!!! (This is what transpires when you have a surplus of garden fresh chilies and very few tomatoes on hand!)"

Download

Ready In:: 2hrs 5mins
Ingredients:: 10
Yields:: 2 cups

ingredients

3 cups chilies, stemmed, cut up into large chunks (I use red small Thai peppers, red jalapenos, and a few red Anaheims)
¹⁄₂ grapefruit, juice of
¹⁄₂ cup red onion, chopped coarsely
1 cup diced tomato (either canned or fresh)
2 garlic cloves
¹⁄₂ teaspoon Mexican oregano
¹⁄₄ teaspoon cumin powder
¹⁄₄ teaspoon black pepper
¹⁄₂ teaspoon salt
1 teaspoon rice wine vinegar (red pepper flavored)

directions

Add all ingredients to an electric blender and blend until smooth. If using canned tomatoes, do not drain.
**Important:** AVOID inhaling the salsa when you remove the lid from the blender. Adjust seasoning.
Allow salsa to marinate a good 2-3 hours for best flavor.
When ready to serve, put up plenty of warning signs around the neighborhood.
Yield is estimated.
Freezes well.