Thursday, May 14, 2009
Last week my sister Holly had a friend stay with her and DJ who made this salsa recipe for them. She shared some of it with me. I loved it! The ingredients are so simple and you can adjust the level of hotness to your liking. I'm a fan of chunky salsa but if you are more of a dipper than a scooper, just pull on out your blender and give it a little whirl.
2 (14.5 cans) diced tomatoes
1 small red onion, finely chopped
1/2 bunch fresh chopped cilantro
2 jalapeno peppers, finely chopped
1 tsp. salt
1 tsp. garlic salt
1 lime, juiced
I have tried this recipe three times in the last week trying to figure out the level of hotness. If you are a "mild" person, cut the jalapeno's and clean the seeds and membrane out completely before chopping and adding to the bowl. For a "medium" flavor, clean one jalapeno pepper out completely and leave the second one whole before chopping. For a "pretty darn hot", leave the seeds and membrane in both jalapeno's when cutting and add everything to the bowl.
I've enjoyed this recipe best if you make it ahead of time and let it rest in the refrigerator for a few hours. Yum!
*revision* Since it's tomato season we've been using our fresh tomatoes to make salsa. I'm also trying to copy my favorite restaurant salsa from Joe Bandidos and I think they add green onions and cumin to the mix. Jason says my salsa isn't hot enough so I guess I better start throwing in another jalapeno! HOT!