Prep Time: 15 minutes

Cook Time:

Yields: Around 32 oz.

Description Edit

This is one of my family recipes for salsa. We have about a dozen different types, depending on what we're eating. I like it more hot and less salty. Don't forget: most people will try it with salty chips, so don't overdo it on the salt!

Ingredients Edit

  • 3 or 4 Tomatoes (I like Roma or Early Girl)
  • 1 Serrano and 1 Jalapeno pepper
  • 1 clove of garlic
  • 1/3 of 1 white onion
  • 1 tsp ground Cumin
  • S & P to taste
  • Juice of 1 Lime
  • 1/2 Cup of Whole leaf Cilantro, with Stems
  • 2t chili powder, or cayenne pepper if you're awesome
  • 1T Red Wine Vinegar

Directions Edit

First, chop the onion a bit, then put the pieces in some cold water for about 5 minutes to reduce their ugly bite.

You decide how you like the salsa: Chopped, or Blended. Depends on how you're using it. If you're chopping it up, add all the liquids first so they can start harmonizing with everything you add.

If you're using a blender, put a tiny bit of hot water in the pitcher first, some salt, and the garlic clove to let it get it fully aromatic. Cut the tomatoes in quarters, add.

Cut the stems of the peppers off, and remove the seeds if you want less heat. Don't be a wuss. Add.

Add in the onions and the ripped cilantro.

Add the chili powder or cayenne pepper, and the cumin and some S&P.

Add the liquid stuff on top of everything.

Blend til desired consistency.

Use it wisely for eating, then put the rest in jars for people you want to impress with gifts.

Can stay room temp for about a day. You should refrigerate asap if you want to keep it longer. It'll last at best flavor for about a week.

Experiment with different chiles, and amounts of seeds. Let me know.

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