Manuel's Holiday Salsa
I have kept this recipe in the medium range (medium as defined by a Spanish family), but feel free to experiment with the peppers to make it your own. Substituting bell peppers or Anaheims for the jalapeños will make it milder; using habañeras or serranos with the jalapeños will make it hotter.
If you want a roasted pepper salsa, just roast your peppers before proceeding.
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- 1/4 c
- fresh cilantro, chopped (or dried cilantro flakes)
- 3 clove
- 2-3 medium
- onions, white or yellow
- yellow bell peppers
- orange bell peppers
- 3 small
- serrano peppers
- 2 medium
- jalapeño peppers
- 2-3 can(s)
- petite diced tomatoes (we use hunts with green chilies in them)
- 2-3 dash(es)
- apple cider vinegar (to taste)
- 2-3 dash(es)
- sugar, honey, or stevia (to taste)
- optional: habañera peppers
1I use a 2-quart container to mix this. Put everything into this container as it is processed. I use a food processor rather than chopping everything by hand. Process each vegetable to your desired size.
2Process cilantro, garlic, and onion by pulsing, to desired size. Add to container.
3Split peppers and remove stems, seeds and membranes. Wear gloves when handling the hot ones. Process all the peppers together with pulses. Don't turn this to a paste. Remove to the container.
4Drain tomatoes and reserve juice. Pulse if you want a smooth salsa; or leave the chunks whole if you want it chunky. Add to the container. Mix all the ingredients together. Add some of the reserved tomato liquid if you want the salsa thinner. You can also add some sea salt if you think it needs it.
5At this point, taste with a chip. If too sweet, add some vinegar - start with 2 tablespoons - and mix again. If too sour, add some sweetener - start with 1-2 tablespoons - then mix and taste again.
6Once it tastes just right to you, you can make a smaller VERY HOT batch like this:
Remove 1-2 cups to a separate bowl. Add in some finely chopped habañera peppers. Warn your friends which is the hot dish.