EASY TO MAKE HOMEMADE SALSA
Read all the previous reviews before I made this and followed the advice of many to add garlic. A note to those who commented that 4 jalapenos was too spicy, read carefully and you will notice that the recipe calls for 4 TEASPOONS, not 4 whole peppers. Big difference, especially if you are serving anyone who canāt stand the heat, LOL.
This is probably the best salsa I have eatenā¦better than most mexican restaurants. I make it in the summer and then freeze for the winter months.
Very easy to make and I have made this recipe several times, but I do have a couple of comments to make with respect to a handful of other reviews. I do use my food processor for the tomatoes, but I highly recommend not using it for the onion or jalepenos. Itās nice to have a bit of substance to your salsa rather than all liquid. I have made this salsa with and without cilantro depending if I had it or not and it is much, much better with the cilantro. It is not an ingredient that should be left out. In my view and those of most others who have tried the salsa Iāve made, two medium sized fresh jalepenos are either not enough or just right. Iāve doubled it before and it gets to the point of just barely breaking a forehead sweat while eating it, which is what I like my spicy foods to do.
INGREDIENTS:
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
DIRECTIONS :
Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice if you canāt wait to dig in! Serve chilled.
Source: allrecipes.com