Jenn's Flavorful Salsa
Featured Pinch Tips Video
- 2 can(s)
- tomatoes, stewed italian-style (or 6-8 fresh medium size tomatoes)
- 1/2 large
- yellow onions
- 8 clove
- garlic (add more or less to suit your taste)
- 1 bunch
- fresh cilantro
- lime, juiced
- 1/4 can(s)
- green chilis
- jalapenos, fresh deseeded
- serrano chiles, fresh deseeded
- 1 tsp
- salt (add more to taste if needed)
1I like my salsa to be more saucey and less chunky, so I put mine in the food processor or blender and pulse each ingredient as I add it tasting as I go to see if it needs more garlic or salt.
For a more chunky version:
2Drain tomato juice into a bowl and then chop up the tomatoes and then put them in the bowel.
3Peel garlic cloves then dice with a sharp kitchen knife or mince in a blender add to tomato mix and stir.
4Dice onion to desired size chunks. Stir into mix
5Juice lime and add to mix and stir. (if you want to make a mild salsa only use half the lime juice and only use the green chilies)
6Wash cilantro and chop with a sharp knife or pulse briefly in blender. Add to mix and stir.
7blend up the can of green chilies and add to tomato mix stir.
Add salt and taste. Add more salt as needed.If you like a very mild salsa stop here.
8For more heat and flavor, put a few table spoons of salsa in the blender and add the deseeded jalapeno and Serrano. Add it to the salsa mix and taste. Add salt and more garlic as needed.
This will give you a medium heat salsa. Little tingle on the tongue but you won't be drinking glasses of water with it either.
9For more heat add more peppers, or add them with the seeds. If your salsa comes out too hot you can add more lime or lemon juice to counteract it.
I highly advise tasting as you go when working with fresh ingredients as it will be a little different each time. I've used a single jalapeno before and ended up with a hot salsa and another time had 2 serrano chilies and 2 jalapeno peppers and it was a mild-medium salsa.
10Have fun making and enjoy!