Ingredients: |
Ingredients: 2 (14.5 oz) cans stewed tomatoes (drained) OR equivalent amount of fresh grilled tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic (about 1 clove) or more to taste
1/2 lime, juiced (and/or lemon juice)
1 teaspoon salt
Canned Serrano peppers (use sparingly! Hot!) for heat and flavor
Canned Jalapeno peppers (less hot) for heat and flavor
1 teaspoon chili powder
1 bushel cilantro
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Directions: |
Directions:Place the tomatoes, onion, garlic, lime juice, salt, chili powder, Serrano and Jalapenos (no stems) in a blender.
Take the cilantro bushel with both hands length ways and twist the leaves off from the stems and add leaves to blender.
Blend on pulse for Seconds! to desired consistency (it gets too runny real quick).
Put in a container, cover and let sit overnight to let the flavor soak in!
Tastes differ, so take this recipe and twist it how you want.
Some people add tomatillos instead of red tomatoes to make a green salsa (or half and half). Canned is great, but I still get a good brand instead of a generic.
Try roasting fresh tomatoes over a grilled flame instead of canned as well. |
Personal
Notes: |
Personal
Notes: Quite a few years ago Jenn Scianna's friend Vanessa came in from Arizona and made this salsa. After tasting I had to have the recipe, I do add or change things here and there based on my tastes or the tastes of others it is being served to.
Tip: peppers add great flavor, yet the heat comes from the seeds. For less heat and all the flavor, take out some of the seeds before the blend.
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