Remove stems from chiles and, if desired, scrape away seeds and veins. Using the metal blade of a food processor or a blender, process the chiles and tomatoes together until pureed.
Add the cilantro and salt and blend in well. If the salsa lacks good color, add optional tomato sauce. If adding the optional onion, rinse the diced onion under very cold water to remove any bitterness then stir into the finished salsa by hand.
Wine Pairing(s)
Mont Tauch 'Le Village' Merlot
Georges Duboeuf Morgon
Wither Hills Sauvignon Blanc
Jewel Sauvignon Blanc
Sutter Home Merlot
Little Black Dress Merlot
Edna Valley Merlot
Infinitus Merlot
Chateau les Roques Cuvee Frantz
Robert Mondavi 'Private Selection' Pinot Noir
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