Homemade Salsa Recipe
1-1/2 to 2 lbs plum tomatoes
1 onion, large, minced
2 jalapeno chile peppers, seeded and chopped
2 tbspn fresh lime juice (bottled juice will alter taste)
1-1/2 tbspn fresh cilantro, minced
salt to taste
Seed and dice the tomatoes and place in a medium bowl. Peel, seed, and mince the jalapeno peppers and add to the bowl, along with the minced onion. Set aside a large spoonful of the minced onion to place on top of the completed salsa. To the tomatoes and jalapeno chile peppers add the lime juice and cilantro (or coriander.) Stir in the salt, top with remaining minced onion, cover and refrigerate for a few hours or overnight before serving. Serve with sturdy chips.
You may want to try a different and stronger flavor by adding a minced clove of garlic.
*This salsa is wonderful on a buttered toasted English muffin.
*Instead of catsup for your hamburger, try this salsa instead. Also good with franks on a bun.
Recommended cookbook: The Great Salsa Book by Mark Miller with Mark Kiffin and John Harrisson have written an informative book about making and enjoying salsa. The recipe includes salsas that run the heat level gamut from mild to hot. In addition to the salsas you expect to see there are fruit salsas, tropical salsas, very exotic salsas plus some real surprises. The recipes include the heat scale so you won't get a mouth full of heat when you are expecting something milder.
I notice this paperback cook book has more pages than the hard cover book. I trust that additional salsa recipes and information have been added. It is my hope that the dedication, To Lucy, the spice of my life, remains as it is in the original 1994 edition.
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