Ingredients:
8 roma tomatoes, gutted
1/2 medium onion (or one small)
2 green chili peppers, gutted and slightly sauteed (this brings out the flavor)
2 cloves garlic
1/2 c. cilantro
1-2T lime juice (or juice of one half a fresh lime)
makes about 3 cups of salsa
gutting tomatoes: take out the watery seedy "guts"
gut and sautee peppers if desired
Directions:
1. Put everything (except the lime juice) into food processor (you might have to process 2 or 3 seperate batches if everything doesn't fit. I try to put the smaller things with some of the bigger things so they blend well - for example, put garlic and cilantro in with the tomatoes or onion). Blend until desired consistency. I like my salsa pretty well liquefied. Some people like it more chunky. If you like it REALLY chunky, don't use the food processor, just chop everything and mix together.
2. Add juice, mix well.
- This is pretty mild. If you want it spicier, try sarano, habanero, or jalapeno peppers.
- You can really use any tomatoes, I just prefer Roma's because they're easy to gut, and they have more flesh and less seeds and water than bigger tomatoes.
- Every ingredient can be increased or decreased to taste.
- For richer flavor, let salsa sit in the fridge for several hours or overnight.
- Avocado chunks are a really good addition, but they turn brown quickly, so I only use them when I know it's going to get eaten very fast. (I don't puree the avocado, I just add it at the end.)
4 comments :
other yummy additions to salsa are black beans and canned corn.
and you're right about the avacado. i love chopped avacado in my salsa - but if it sits very long it starts to look disgusting!
i should get jake to blog about his salsa. you'd have to ask andrew about it. it rocks. I don't like anything chuncky so he blends it all...and nummynummy...simialar to yours, but with anaheim and jalapenos. no cilantro...anyhoo. glad to hear your garden is yielding so much.
I am now, totally in the mood for salsa!
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