registered: Jun. 2002
Posts: 104
Status: offline
last visit: 30.04.08
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Here's a recipe for homemade salsa that Ron and I have perfected over the many years we have been living in California and enjoying making our own Mexican Fiestas! Every year we plant a "salsa garden" and harvest our own fresh ingredients. We like it on the spicey side, so you may want to adjust it to our own tastes...
What you'll need to start to make a good sized batch that you can share with others:
Ripe Tomatoes
Red Onion
Cilantro
Jalepeno peppers
Tomato Paste
Garlic salt
Pepper
Before you begin, I need to issue a warning! Working with Jalepeno peppers can be hazardous... be sure to wash your hands thoroughly after handling them and don't rub your eyes, pick your nose, etc. or you'll be sorry!
Okay, now here's what you do:
1. Dice up about 6 whole tomatos and place in a large mixing bowl.
2. Start with ONE Jaleneno. Slice open, REMOVE SEEDS, and dice into the smallest pieces that you can. You can add more later, but remember that it's better to start with to little, than too much! Add to tomatoes.
3. Chop up a good handful of Cilantro and add to mixture.
4. Chop up (finely diced) half the Red Onion and add to mixture
5. Add Tomato Paste to thicken up to the consistency you prefer.
6. Add Garlic Salt (or fresh garlic!) and Pepper to taste. We use about a teaspoon of each.
7. Get out the "potato smasher" and mush it all up real good.
Here's a few hints:
1. Remember that the longer the salsa sits, the better (and hotter) it gets.
2. Add Jalepeno's one at a time and remember to remove the seeds... they are what makes them really hot. Sometimes we keep a few seeds in to "kick it up".
3. If you screw up and make it too hot... add more tomatoes and cilantro.
4. And the most important hint of all... SALSA CURES EVERYTHING!
Enjoy...
Cheryl Fenrich Stoner
Summer, 2002
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