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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Casey's Homemade Salsa Recipe

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This recipe for Casey's Homemade Salsa is from The San Bernardino Valley College Foundation Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-28oz can Petite Diced Tomatoes
1 bunch Green Onions (chopped)
1 bunch Cilantro (diced, stems removed)
1 small Lime
4-5 Garlic Cloves (pressed)
2-3 tbsp. Vegetable Oil
3-4 Yellow Chiles
2-3 Jalapeņo Chiles
Salt
Pepper
Directions:
Directions:
Boil peppers for 15-20 minutes until tender and stems can be removed easily. Puree cooked peppers in a blender with an equal amount of water until smooth, set aside. Take a big whiff if you need to clear your sinuses.

Empty the diced tomatoes into a large mixing bowl. Add the chopped green onions, diced cilantro, pressed garlic, juice of one small lime, and oil, mix.

At this point the main ingredients have been added and the remaining ingredients should be added to taste. I often separate the peppers and make a yellow pepper puree and a Jalapeņo puree. This way I can add all of the yellow chiles for optimal taste and use the Jalapeņo puree to adjust the hotness. I add enough salt to bring out the flavors and some freshly ground pepper.

Enjoy with chips or on your favorite Mexican dish! Be careful, this salsa is addictive.

 

 

 

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