AAA YUMMY SALSA!!

Recipe Rating:	1 Rating5
Categories:	Eggs, Other Breakfast, Mexican, Other Main Dishes, Vegetables, Other Appetizers, Lettuce Salads, Chicken Salads, Beef Soups, Other Soups, Dips, Salsas, Other Sauces, Chips, Crackers, Quick & Easy, Vegetarian, Healthy, Meat Breakfast, Meat Appetizers, Vegetable Appetizers, Beef Salads, Spreads, Dressings, Vegetable Soup, Chili
Serves:	10-20 Salsa Lovers
Prep Time:	1 Hr

Ingredients

1 bunch	cilantro, fresh
1 or 2	onions, white, medium size - diced
4 or 5	cloves of garlic, pressed with garlic press
16-20	fresh, roasted anaheim medium to hot chile peppers
2	28 oz can of crushed tomatoes
1	28 oz can of diced tomatoes
	or use a load of garden fresh tomatoes
14 oz	can of sliced or chopped black olives you can use whole if you like and chop them to the size you like or cut them in half lengthwisse. its all good.
6 Lrg	peeled, fresh carrots, grated they add lots of fiber! mmm
1 bunch	scallions from green onion, sliced top to bottom
	taste your salsa first, then salt it.

Pinched by ctijerina4ever, and 158 more.

Cat Ireland

Full Flavored

Salty Lakeside (Murray), UT

GyrlSmylee

Member Since Oct 2010

Cat's Notes:

Whenever my family has a get together and we delegate food to bring, Kent is always on salsa duty. His family lives another state away and while they are not at some family functions, Kents Salsa is delegated to somebody. This is great! Use your favorite chiles, make it as hot or as mild as you like. I like it on the spicy side. Every year we roast Anaheim chiles and bag them approx 10-12 chiles per bag, and use one or two for salsa depending on how big of a bowl we intend to make. The bigger the bowl the better, and more fiber, so bring it ON!! Serve it with white or blue corn chips.

Directions

Wash your chiles; broil- or grill them until the skin blisters all around the chiles. Place in a bowl while hot; lay a wet kitchen towel over the bowl to steam the chiles until cool. When cool, peel the skins, remove seeds if you want, cut chiles using two knives slicing across each other. Add the pressed garlic, mix together, and set aside. Use more garlic if you prefer.

Use as much or as little of the cilantro as you prefer, cilantro has an acquired taste, but is great when you decide you like it. For this amount I would use the whole bunch, with the ends cut off, and yellowed leaves pulled out. Rinse under cold water, lightly roll it into paper towels to dry it without smashing the leaves too much. Lightly twist the bunch together and use a serrated knife to cut the cilantro small or if you prefer larger pieces then do it up.

Place the diced onion, onion with scallions, grated carrots, sliced or chopped olives, into a large bowl. Add the chopped cilantro, the chiles with garlic, and the cans of tomatoes. If you are using fresh tomatoes, take the time to chop them up into a large bowl keep in mind you would need more fresh tomatoes than canned. It is worth the time to use fresh especially during the harvest time of the year. Also, when using fresh, add a little fruit fresh.

Once every ingredient is added together in the bowl, mix thoroughly. Taste with a clean spoon. Add salt accordingly, then use a clean spoon again and taste to see if you added enough salt. If your salsa is too hot, add more tomatoes. If this batch is for you then ignore the clean spoon rule. ;)

Enjoy your salsa with anything you desire to go with your salsa. Tastes great with breakfast, lunch or dinner, with chips. You can take a block of cream cheese, put it on a plate, pour some salsa over it and serve with crackers, celery sticks, anything you like.