A while ago, I decided that I didn’t like store brand salsa. While on a shopping trip I looked at the ingredients and found a comaprable recipe that I thought would be easy enough to make. Sure enough, after one try our family was hooked. I make this salsa every weekend now, and eat it with chips, as toppings for burritos, and as an addition to morning scrambled eggs and cheese. The best part is of making this salsa is knowing that all the ingredients are fresh, and there are no preservatives or additives to ruin the taste.
It really is very easy to prepare; you just need about an hour to cut up all the veggies.
Here is what you need to start: Ingredients:
8 tomatoes 2 limes
4 tomatillos cilantro
1 red chile pepper salt
1 jalapeno pepper crushed red chile peppers
1/2 red pepper
1/2 yellow pepper (not pictured)
1 red onion
Step one is obviously washing all your veggies really well before chopping them. The tomatoes are self explanatory and they take the largest chunk of time. However, not every one may be familiar with tomatillos. They have a flaky outer layer, similar to an onion. Simply peel the flaky outer layer off, and wash the veggie inside. When purchasing, look for one whose flaky skin is loose. After it is peeled and washed, chop as you would a tomato.
Also, for those of you not familiar with chopping chile and jalapeno peppers: the seeds and juice are can sting your skin, especially if you have any little cuts on your hands. Use caution, and don’t let the seeds get under your nails. Trust me, it’s not fun! I usually wash my hands really well when I am finished with the peppers, as well as the cutting board.
For those of you who like the spicy side of life in your food, feel free to add more than one jalapeno pepper.
Continue chopping your veggies, and when you have finished, give them a good stir. Add a little salt (around 2 teaspoons) and some crushed red chile peppers (to taste).
For the last step, slice two limes and squeeze the juice over your chopped veggies. Stir from time to time while juicing for best flavor.
Once you are done juicing, give the salsa a good stir, and refrigerate for at least an hour before serving (overnight is best). This is a great summer appetizer for guests, and it’s especially nice since it can be prepared a day in advance. If you are looking to make a smaller amount to start with, just simply cut your ingredient amount in half. The best part of this recipe is creating it and making it your own. Not a big fan of cilantro? Skip it. Like green peppers better? Add ‘em in. It’s totally up to you and your little taste buds. I hope those of you who have tried my salsa like, it, and will encourage others to give it a try.
Let me know if you try it, and what you think! Enjoy your salsa.
