Eneg's Salsa
From staringatthewall 16 years agoIngredients
- 2 - 28 oz cans of diced tomatoes (I usually buy Rold Gold, but if you want to go fresh, be my guest ---canned are just quicker for me.) shopping list
- 1 large white onion - diced shopping list
- 1 medium green bell pepper - finely diced shopping list
- 1 medium yellow bell pepper - finely diced shopping list
- 2 serrano peppers - deseeded & finely diced shopping list
- 1 habanero pepper - finely diced shopping list
- 3 dried red chili peppers - boiled, deseeded, & finely diced ---then dice it again! This is going to provide you with wonderful dark flecks of color. shopping list
- 2 banana peppers - finely diced shopping list
- cilantro - finely diced (it's enough to roughly fill about 2 tablespoons ---although I've never measured the quantity.) shopping list
- 2 tbsp vinegar shopping list
- 2 tbsp lime juice shopping list
- 1 tsp paprika shopping list
- 1 tsp salt shopping list
- 1 tsp cumin shopping list
- 1 tsp minced garlic shopping list
How to make it
- I like my salsa to be a little different than the salsas that I have at my favorite local restaurants, so it's chunky and not thin. Not to say that I don't like theirs, but I like the change of pace, and I sometimes just flat out make a meal out of mine.
- Also, it goes without saying that if you don't want heat, exclude any number of the hot peppers. I don't think they're that bad, and they add a lot of color. And remember, you may want to use gloves with the peppers, especially the habanero. Guys, this especially applies to you. I know we all have our stories.
- First, start with the tomatoes. I dump the diced tomatoes in a collander to strain off the excess juice. I then dice the tomatoes some more, as they're never diced fine enough for my liking. I then strain them a second time before adding them to the mixing bowl. Don't worry, your salsa's texture will still have enough juice when you're done.
- Then just add all of the rest of the veggies as you dice them. It's a lot of fun making a big pile of such mouth watering fresh ingredients ---and it's colorful too!
- After all of the veggies have been added to your mixing bowl, give them their first good stir until they're sufficiently mixed.
- Add all of the other ingredients, and fold that baby until you feel your forearms start to burn!
- Cover the bowl with plastic wrap and throw it in the fridge to chill it for at least an hour before serving, to let it settle down and mingle with itself.
- Serve and be happy with life.
The Rating
Reviewed by 8 people-
I know a great salsa when In see one and this is rite up there.
Michaeltrigger in loved it -
Nice and I see the smoke coming out of my ears. Love it.
jenniferbyrdez in kenner loved it -
There is nothing better then a fresh salsa, great post, thanks so much. During the Summer/Fall I will have my own tomatoes too use. Patio size, but they will work ^_^
invisiblechef in loved it
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