Jalisco Salsa

Name: Jalisco Salsa
Ingredients: 2 white onions, fine diced; 2 bell peppers, fine diced; 2 roma tomatoes, chopped; 2 poblano peppers, diced; 2 jalapenos, diced; 4 serrano chilies, fine diced; 2 nopales, diced (nopalitos are tender cactus pieces); 5 garlic cloves, smashed; 7 ounces Huitlacoche, drained (corn mushrooms); 3 tablespoons cilantro, diced; 2 limes, fresh; 1 lemon, fresh; 1 (15 ounce) can pinto beans

13 ingredients

4 steps

Ingredients

2 white onions, fine diced
2 bell peppers, fine diced
2 roma tomatoes, chopped
2 poblano peppers, diced
2 jalapenos, diced
4 serrano chilies, fine diced
2 nopales, diced (nopalitos are tender cactus pieces)
5 garlic cloves, smashed
7 ounces Huitlacoche, drained (corn mushrooms)
3 tablespoons cilantro, diced
2 limes, fresh
1 lemon, fresh
1 (15 ounce) can pinto beans

Directions

1

Clean all fresh ingredients and drain very well all canned ingredients to eliminate vinegar taste.
2

Dice, chop, or slice everything to your own tastes. Some salsas are very uniform and liquid. Others are very coarse or chunks with little extra liquids. Prepare for yourself.
3

Put all into a glass bowl. Squeeze the limes and lemons into the mixture to marinate the salsa. Cover and refrigerate overnight.
4

Before serving, drain part off excess liquid, add the beans and let sit a few minutes. Serve with chips of choice.