2 25 ounce cans whole roma tomatoes.
Chop coarsely; drain, pushing liquid through strainer. (Save this juice for bloody marys) To a blender, add
1/2 small onion
3 cloves garlic
1 T cumin, roasted and ground
3 dashes smoke seasoning
2 red jalapeno peppers, whole
1t smoked paprika
juice of one lime
Put drained tomatoes on top. Blend thoroughly. To the blender, add
2t kosher salt (more or less to taste)
1 small bunch cilantro, stemmed (about one small handful of leaves)
Pulse until cilantro leaves are in small pieces. Drain one last time, adding juice to the bloody mary mix. Serve with freshly fried flour tortillas (if you have time to make them!).
This recipe is very easy, and almost anything can be adjusted. If you are not in a hurry, use fresh tomoatoes and roast the tomatoes, onion, and pepper at 400F for 30 minutes. Omit smoke seasoning.
Prep time: 10 minutes
Taste: [rate 3.5]
Ease: [rate 5]
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