Difference between revisions of "Salsa"
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==Directions== | ==Directions== | ||
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| + | ## Be careful handling the peppers, use a fork or a paper towel. Wash your hands thoroughly with soap and hot water and avoid touching your eyes for several hours. | ||
| + | ## Reserve some of the seeds from the peppers. They can be added to the salsa to increase the heat if necessary. | ||
| + | ## Combine everything in a bowl. Taste and adjust the heat by adding some reserved pepper seeds to increase the heat or some additional chopped tomatoes to reduce the heat. | ||
| + | ## Let stand over night, or for at least an hour, to allow flavors to blend. | ||
| + | |||
| + | ==Yield== | ||
| + | 3-4 cups | ||
Revision as of 19:03, 27 July 2013
Ingredients
| 2-3 | medium sized fresh tomatos (1-1½lbs), stems removed, finely diced |
| ½ | red onion, finely diced |
| 1 | jalapeno chili pepper (stems, ribs, seeds removed), finely diced |
| 1 | serano chili pepper (stems, ribs, seeds removed), finely diced |
| Juice on one lime | |
| ½ | cup chopped cilantro |
| Salt and pepper to taste | |
| 1 | Optional: oregano or cumin to taste |
Directions
- Be careful handling the peppers, use a fork or a paper towel. Wash your hands thoroughly with soap and hot water and avoid touching your eyes for several hours.
- Reserve some of the seeds from the peppers. They can be added to the salsa to increase the heat if necessary.
- Combine everything in a bowl. Taste and adjust the heat by adding some reserved pepper seeds to increase the heat or some additional chopped tomatoes to reduce the heat.
- Let stand over night, or for at least an hour, to allow flavors to blend.
Yield
3-4 cups
