Salsa Recipe
Ingredients
| Tomatoes | 2 Medium | |
| Onion | 1/2 Medium | |
| Green pepper | 1/2 Medium | |
| Jalapeno pepper | 1 Small | |
| Cilantro leaves | 1/4 Cup (16 tbs) | |
| 1 tablespoon lime or lemon juice | ||
| Apple cider vinegar | 1 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| Chili powder | 1/4 Teaspoon | |
| Cumin | 1/4 Teaspoon | |
Directions
GETTING READY
1) Slice vegetables into equal pieces of about 1/2 inch size or smaller.
MAKING
2) Mix together all ingredients, saving 1/2 cup mixture.
3) In a food processor or blender, process remaining mixture to an uneven coarse texture using a pulsing (on-off) motion. Else prepare salsa by mixing chopped vegetables with remaining ingredients by hand.
4) Pour back the reserved mixture back into blended salsa and mix well to provide a chunkier texture.
5) To a shallow serving dish, transfer the salsa and allow chilling in refrigerator for 15 minutes.
SERVING
6) Use as required.
TIPS
To preserve salsa for more than a day or two, allow it to come to a boil and then allow chilling after transferring to a covered container.
Use salsa within a week for best results.
1) Slice vegetables into equal pieces of about 1/2 inch size or smaller.
MAKING
2) Mix together all ingredients, saving 1/2 cup mixture.
3) In a food processor or blender, process remaining mixture to an uneven coarse texture using a pulsing (on-off) motion. Else prepare salsa by mixing chopped vegetables with remaining ingredients by hand.
4) Pour back the reserved mixture back into blended salsa and mix well to provide a chunkier texture.
5) To a shallow serving dish, transfer the salsa and allow chilling in refrigerator for 15 minutes.
SERVING
6) Use as required.
TIPS
To preserve salsa for more than a day or two, allow it to come to a boil and then allow chilling after transferring to a covered container.
Use salsa within a week for best results.
Chef
