Quote:
Originally Posted by OregonYeti  Chop:
ripe tomatoes
red onion (mix in with tomatoes right away so they don't change flavor)
cilantro
serrano chiles (chopped finely)
Also:
a little tomato sauce or paste to make it less runny, if needed
lime juice, fresh squeezed
salt to taste
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I'm sure there are better recipes out there. What's yours?
Andy |
Hi OregonYeti,
Your recipe is very similar to mine.
Equal amounts diced tomatoes & onions ( I use spanish)
Difference: I use jalapeno pepper. Using medical glove I slice open the jalapeno peppers and deseed them. I finely dice the peppers.
For hot salsa: I add all the seeds in the mix
Hot Medium: only the seeds of half the jalapenos
Medium: 1 out of 3
Mild: 1 out of 4 or 5
for added punch: chop the seeds before adding.
Another addition: I add a little oil (1 Tbsp to 2 cups of salsa or so). The oil make the flavours blend together.
Tomato paste works great to thicken and avoid water purge.
Sometimes I use lemon juice instead of lime.
Cilantro is a must (but not too much).
Letting the salsa rest at least a couple of hours (better overnight) is a good idea.
Luc H.