Monday, December 3, 2007

Fresh Tomato Salsa

I know you can buy salsa from any market, but it is so easy to make it fresh, and it tastes so much better.

First of all, you have complete control over how much of which ingredient you want to use. Can you think of a better reason? The recipe below is what I use, but feel free to change the amounts to what you would like.

Some hints: Use plastic gloves if you are using jalapeno peppers.

For a slightly smoother salsa, place 1 cup of the salsa in the food processor. Cover and process or blend just until smooth. Stir into remaining salsa.

The longer you can leave it to marinade the better it will taste.

You can also add 2 avocados to make this into a dip. just serve it right away because it will get dark pretty fast.



1 1/2 cup finely chopped tomatoes (3 medium)
1 fresh Anaheim pepper seeded and finely chopped or one 4-ounce can diced green chili peppers, drained
1/4 cup chopped green sweet pepper
1/4 cup sliced green onions (2) or red onions
3 - 4 tablespoon snipped fresh cilantro or parsley
2 tablespoon lime juice or lemon juice
1 - 2 fresh jalapeno, serrano, fresno, or banana peppers, seeded and finely chopped
1 clove garlic, minced
salt and pepper to taste

In a medium mixing bowl stir together chopped tomatoes, Anaheim pepper or canned chili peppers, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, jalapeno pepper, garlic, salt, and pepper.

Cover and chill 1 to 24 hours before serving. Makes about 3 cups (12, 1/4-cup servings).

Make-ahead tip: Spoon the salsa into a storage container. Cover and chill for up to 3 days.

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