This was my first time making salsa. I didn't know what I was doing but it actually turned out alright. I think that's the beauty of salsa - add pretty much anything in any ratio and it's still fresh salsa and, therefore, inherently wonderful.
I used a food processor, which I think is key. And FYI (because that's what this blog is for), jalepenos can burn your skin, I found out after the fact. The salt, pepper, and tabasco are "to taste" so that's what I did - add and taste, add and taste. This recipe makes a lot (a mixing bowl full, or so).
1 onion (or more)
3 tomatoes (not sure if these are really necessary)
3 jalepenos
1 bunch cilantro
7 1/2 cloves of garlic (approximately, I used the stuff in the jar)
juice from half a lime
salt
pepper
tabasco sauce
3 - 14.5 oz. cans petite diced tomatoes
Put everything but the canned tomatoes in the food processor. Mix. Pour it in a bowl, stir in the canned tomatoes, refrigerate.
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I am not a cook. In fact, I eat frosted mini-wheats for dinner most nights. But I have been trying to domesticate myself and each time I successfully cook something new I find that I want to tell the world about it (that's where you come in).
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1 comment:
So, Paul and I have been doing this thing where we create breakfast hash out of leftovers. Like I imagine they did back in the days of Little House on the Prairie...or something. But seriously, it appears to work with anything. This morning we used uncooked fresh spicy bratwurst, tomatoes, previously steamed asparagus, and previously grilled baby red potatoes. It was delicious.
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