Sweet & Smoky Hatch Chile & Bacon Salsa
14.5 oz Roasted Tomatoes in Juice (one can)
2 ½ cups Robert Rothschild Farm Roasted Hatch Chile & Bacon Sauce
¼ cup Red Wine Vinegar
1 Large Lemon (juice only)
1 Tbsp Tomato Paste
½ Small Red Onion
1 Small Red Bell Pepper (seeded and roughly chopped)
1 Small Yellow Bell Pepper (seeded & roughly chopped)
1 tsp Salt
2 tsp Garlic Powder
1 ½ tsp Cumin, ground
1 tsp Coriander, ground
¼ bunch of Fresh Cilantro (roughly chopped)
To a high-speed blender, add the tomatoes, paste, Robert Rothschild Roasted Hatch Chile & Bacon Sauce and vegetables (onion, bell peppers) and blend until smooth.
Add spices (salt, garlic, cumin, coriander), vinegar, lemon juice. Blend well.
Pour into a bowl and add the freshly chopped Cilantro. Fold in.
Cover bowl and allow to sit over night for the best flavor development.
Serve with Tortilla chips, dress up a quesadilla, top tacos or add to a chilled pasta salad.
Pro Tip: Keep it chunky by just hand dicing the vegetables (onion, bell peppers) instead of using the blender, then fold them into the remaining ingredients.