North Of The Border -- Salsa
Friend's ask: "Do you sell this". I reply: "No but I give it away".
For years I would buy Cilantro, use a little and the bulk would turn black and go to waste in the fridge. Later I found I could wash and trim a bunch, chop it fine and then freeze in zip-lock bags.
Other favorite uses of Cilantro: Cilantro Lime Chicken and also Shrimp. See my recipe for these.
- fresh tomatoes
- fresh tomatillos (a mexican staple)
- 1 1/2
- stalk celery
- medium onion (red. white or yellow) i used yellow vidalia
- 1/4 c
- fresh cilantro finely chopped.
- 1/4 c
- lime juice i used real lime from bottle
- 1/4 c
- lemon juice i used real lemon from bottle
- 1/4 c
- white vinegar
- 1/2 c
- 1/2 tsp
- 2 slice
- jalopena pepper slices from the jar or fresh. see note.
- nacho or tortilla chips
How to Make North Of The Border -- Salsa
- 1Wash and rinse Tomatoes, Tomatillos and Celery. Slice Tomatoes and Tomatillos and then chop and dice fine. I cut the Celery stalk in thirds and then slice the length of them into thin strips,and then chop and dice them fine (smaller than a kernel of corn).
- 2Slice Onion and then dice and chop fine. Dice and chop fine the two slices of Jalapeno Pepper. Strip the leafs and finely chop the Cilantro. I use some of the more tender portions of the stems near the leafs as well, and chop them along with the leafs.
- 3Place all above in a bowl and toss and mix thoroughly. Add the 1/4 cup of Lime and Lemon Juice and White Vinegar, also the 1/2 cup water. The water is to dilute the liquids slightly.
- 4Note: In lieu of the Jalapeno Pepper slices I used 1/4 teaspoon of my dried and ground Hot Pepper Mix. See my recipe for the Drying and Grinding of Hot Peppers. Also 1/2 teaspoon of Tabasco Sauce could be used instead to provide the "Heat". Also, Fresh Lime and Lemon Juice would be Real Treat.
- 5I make all my dishes so that 4 and 5 year old's can eat them, then provide additional "Heat" on the side for those that can heat it up to their tolerance level. I sometimes like it "Hot" and other times not so much. What I call for in the recipe adds just a "Hint of Heat". Increase the "heat" to your hearts desire.
- 6Tomatillos are a Mexican staple that look like green tomatoes, but they are quite different, they arrive with green husks on them. With husks removed they have a waxy feel. I rinse and wipe them well.