Directions: |
Directions:8-12 diced tomatoes, depending on how big they are. Tomatoes should comprise roughly 50% of the total volume, maybe more.
2 or 3 diced apples. I prefer green apples for color, but any apple will do.
2 chopped onions. I like to have a white and red onion, but not necessary. Any combination works.
Half cup of minced garlic.
After adding these 4 ingredients, I’ll add about a half cup of vinegar and stir the mixture.
Chile peppers…depending on how hot you want it, there’s several ways to add heat. The basic recipe (mild) would probably use about 6-8 jalapenos. I like to leave seeds in and will sometimes use a food processor instead of slicing or dicing myself. Be sure not to touch your eyes if you use your own fingers! Serranos are favorites of mine, but any chile pepper gets the job done. Sriracha sauce is also a great way to add in heat if you lack peppers. If you are into a more visually appealing bowl of salsa, slice peppers into thin discs.
Cilantro…chop up a pretty good amount, around 2 cups worth at least
Salt…be careful as this ingredient can ruin a batch of salsa quicker than anything else. I usually sprinkle it on, stir, then taste. You can always add more. Don’t just dump a bunch in!
Black pepper….I’d say 2 tablespoons is plenty.
2 Limes….chop into halves and squeeze in. Lime can help neutralize a batch that has gotten too hot. Adding another apple or tomatoes will also help.
Whoomp dare it izzzz! That should get you in the ballpark at least.
Busta |
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