| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole onions; raw, chopped |
| 8 |
|
Whole tomatoes; red, ripe |
| 3 |
|
Whole chilies; jalapeno, grated or |
|
|
; minced |
| 1/2 |
|
Whole cilantro; fresh, chopped |
| 1 |
ds |
Lime juice; fresh |
| 1 |
ds |
Lemon juice; fresh |
| 2 |
tb |
Vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper; black |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Oregano |
INSTRUCTIONS
Dice onions, tomatoes, jalapenos, and cilantro as small as possible.
Combine the rest of the ingredients. Chill overnight.
*Note: I peel the tomatoes first and then put them through a grinder or
chop by hand. The jalapenos definitely are better when ground, as if you
don't mince them fine enough, you have "hot spots" in the salsa. Three to
four jalapenos make this a hot salsa. For mild, I would try adding one
jalapeno pepper with the seeds removed. Let it sit overnight and taste. If
too hot, add more chopped tomatoes and more cilantro. Definitely let it
chill overnight; much better!
NOTES : This recipe originally was from Deb McSweeney with slight
modifications. It is truly delicious and always gets raves. You can also
smoke the tomatoes before peeling which gives it a unique smokey flavor
which complements certain foods.
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