From Chef Michael Watz, Sikia Restaurant, Chicago, Il, third place winner in the 2015 el Restaurante Sassiest Salsa Contest, sponsored by Mama Linda Tomatoes.
Makes 4 cups
28-oz. can fire roasted canned tomatoes, diced
3/4 c. roasted canned red peppers
1 c. fresh yellow tomatoes, cored, seeded and medium diced
1 t. fresh garlic, chopped
½ c. red onion, small diced
2 t. jalapeños, seeded and small diced
2 T. Cubano mild chile pepper, seeded and small diced
1/3 c. fresh cilantro, chopped
2 T. fresh oregano, chopped
½ t. kosher salt
1/8 t. black pepper, ground
1/8 t. cumin, ground
1/8 t. chile powder
2 T. olive oil
1½ t. sherry vinegar
2 T. fresh lime juice
2 fresh avocados, peeled, pitted and small diced
In batches, place all the ingredients excluding the avocado into a food processor. Pulse/chop the ingredients until a coarse spoonable consistency is reached. Pour the processed ingredients into a mixing bowl and continue to chop any remaining ingredients. Stir the salsa with a spoon to evenly combine all the ingredients. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 2 hours. Just prior to serving, remove the plastic wrap and stir the salsa. Gently fold the diced avocado into the salsa, taking care not to bruise the avocado.
Note: Serve the salsa in a decorative bowl accompanied by comal-griddled flour tortillas. If the consistency of the salsa appears too thick, thin with additional juice from the fire roasted canned tomatoes. Enjoy!