Fire Roasted Salsa

http://www.theyummylife.com/fire_roasted_salsa

• 2 garlic cloves
• 1 small onion
• 4 fire roasted jalapenos (or 2 fresh jalapenos and a can of roasted diced green chilies)
• 2 (14.5 oz) cans diced fire roasted tomatoes
• 1 cup fresh cilantro
• 1 tablespoon dried oregano (Mexican preferred, if available)
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1-2 teaspoons kosher salt
• 1/4 cup lime juice
• 1/4 cup cider vinegar (optional, omit or reduce to taste)
• 1/2 to 1 teaspoon crushed pepper flakes (optional; add/adjust for a hotter salsa)

Directions

In food processor, add garlic and process until minced. Quarter the onion and add it with sliced jalapenos. Process until minced. Add green chiles, tomatoes, cilantro, oregano, cumin, pepper, 1 tablespoon salt, lime juice, and vinegar. Pulse 5-6 times until desired consistency is reached. Add more salt to taste, if needed. For more heat, add crushed pepper flakes to taste. Refrigerate for 4-6 hours or overnight to allow flavors to blend and mellow.

Salsa may be eaten fresh, or it can be frozen. When full amount of vinegar is used, it can keep in refrigerator for up to 2 weeks.