My Salsa Recipe

Name: My Salsa Recipe
Ingredients: 12 lb fresh tomato, diced; 14 lb fresh tomatillo, husked, rinsed, peeled, diced (can use canned, 13oz, rinsed, drained, finely chopped, but fresh is better); 1 fresh red onion, diced (small); 4 -5 fresh serrano peppers, diced (can use habanero, jalapeno or other hot pepper, but adjust amount used based on heat index); 4 -5 garlic cloves (minced 2x); 2 tablespoons lime juice; 2 tablespoons fresh cilantro (finely chopped); 14 teaspoon salt

8 ingredients

12 steps

Ingredients

12 lb fresh tomato, diced
14 lb fresh tomatillo, husked, rinsed, peeled, diced (can use canned, 13oz, rinsed, drained, finely chopped, but fresh is better)
1 fresh red onion, diced (small)
4 -5 fresh serrano peppers, diced (can use habanero, jalapeno or other hot pepper, but adjust amount used based on heat index)
4 -5 garlic cloves (minced 2x)
2 tablespoons lime juice
2 tablespoons fresh cilantro (finely chopped)
14 teaspoon salt

Directions

1

In a large bowl combine diced tomatoes, tomatillos, onion, and peppers.
2

Using a garlic press, press the garlic cloves to minced, then press again.
3

Add to the bowl.
4

Add portions to a food chopper/processor to finely chop.
5

Add lime juice, salt and cilantro, possibly add a little water depending on how much liquid is in the bowl naturally from the ingredients.
6

Add it by the scoop to the food chopper/processor again to finely chop it a second time.
7

Can leave it at once in the chopper if want larger chunks, or complete this step for smaller chunks.
8

Cover and refrigerate for a minimum of 2-3 hours before serving for better flavor blending.
9

Keep refrigerated and covered when stored.
10

Discard unsued salsa after approximately 1 week.
11

*I usually add 5 Serranos and 1 Habanero.
12

Yields: Approximately 2 1/2 cups.