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Russís Salsa Recipe

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This recipe for Russís Salsa, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindie Black (Larry Hickey Sr.'s Sister)
Added: Tuesday, September 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large cloves garlic
2-3 jalapeno chilies, or red Fresno chilies
1/2 cup chopped fresh cilantro
1/2 of a large sweet Vidalia onion (really should be sweet)
1 lb. garden fresh tomatoes
1/4 tsp. salt, or to taste
Juice of half a fresh lemon or lime

Directions:
Directions:
On a large cutting board, chop the garlic and then the chills. Add onion, and continue to chop. Add the cilantro and continue to chop. Slice and then chop the tomatoes, adding them to the pile of other ingredients. Mix as you chop by turning the salsa with the flat of your knife or cleaver. Mix in the salt. When all the ingredients are well-chopped, put the salsa into a small attractive bowl and blend in the lemon juice.
We've played with this a bit; to control how hot it is. If you want it really hot, don't remove the seeds and veins from the peppers.. if you want milder.. remove it from 1 or 2.. and so on. Also, we think the best combination is 1 or 2 green jalapenos, and 1 or 2 red jalapenos.. Seems to keep really well for about 4 to 5 days in fridge.

Personal Notes:
Personal Notes:
If you make this the day ahead - be aware that the onions tend to get really strong overnight. Usually we chop just enough onion for the amount of salsa we want to use at a given time (like a soup bowl full), if we donít think weíre going to use it all in one day.

 

 

 

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