Salsa Recipe

 

Mum and I decided we wanted to make Fiesta Chicken for dinner, so it meant whipping up a batch of fresh salsa.  So, I thought I would share the recipe with all of you.

You'll need an assortment of sweet peppers, tomatoes, a lime, purple onions, and white onions.  I use smaller sweet peppers with an assortment of color.  I also typically use a combination of firm vine tomatoes and Roma tomatoes because the Roma tomatoes add a touch of sweetness.  However, we only had Roma tomatoes in the fridge so that I what I'm using for this recipe.

You'll also need cilantro (preferably fresh) and jalapeno peppers.  Many consider this a Pico de Gallo recipe because it is drier than typical salsa.  However, we typically put it in the fridge for at least 4 hours before using and once all the juices from the peppers, tomatoes, onions, and lime start to work together - it's salsa.

Chop up the tomatoes.  We rough chop because I'm not much for uniformity.  However, make sure you get all the tomato bits as small as possible.  We chopped up six medium sized tomatoes.

After rinsing off the cilantro (this bunch was from our herb garden), dry it then pull the leaves off the stems.  Many people make the mistake of including the stems when chopping it up.  However, I prefer to only use the leaves.  Chop up those leaves as much as possible (again, rough chop it) and then put it aside.  You'll use these last, but you should have about 2 tablespoons of cilantro.

When using the jalapeno peppers, make sure you clean out the insides of all the seeds.  The number of peppers you use is dependent upon your own tastes, but we typically use 1 medium sized pepper.  That gives the salsa plenty of bite.  However, if you want a barn burner - use 2 peppers.

Then comes the peppers.  I love the smaller peppers because they're easier to manage.  Clean out the seeds and chop the heck out of it.  I used 9 of the small peppers.  That may sound like a lot, but it really isn't.

After the peppers I add the cilantro.  Then come the onions.  I chop up roughly 1/2 cup of purple onions and 1/2 cup of white onions.   After that, I squeeze the juice of 1 lime into the bowl.

Once all the ingredients are in, I mix it well.  Really well.

Of course, you have to taste test the mixture.  That is why I always have tortilla chips on hand.  Once I'm satisfied with the taste (occasionally I'll add more cilantro or lime juice), I put plastic wrap over the top of the glass bowl and store it in the fridge for at least 4 hours.  Keep in mind, it is always best to store this recipe in glass and not plastic.  Unfortunately, the juices and flavors tend leech into the plastic and make the plastic bowls useless to store anything else in.  Glass is always best.

Hope you enjoy the recipe, and come back and let me know if you try it out.  I'd love to hear from you!  Come back tomorrow when I'll post my Fiesta Chicken recipe.

Salsa

6 medium-sized tomatoes
9 small, multi-colored sweet peppers
1/2 cup purple onions
1/2 cup white onions
2 tablespoons fresh cilantro
The juice from 1 fresh lime
1 medium jalapeno pepper (more, depending on your heat preference)

Clean out the seeds in your sweet peppers and jalapeno pepper(s).  Finely rough chop your tomatoes, peppers, and onions.  Add them to a glass bowl.  Pull the cilantro leaves from the stems and chop the leaves - adding to the bowl.  Finely rough chop your jalapeno pepper(s).  Cut the lime in half and squeeze the juice from both halves over the bowl contents.  Mix the bowl contents well.  Cover with plastic and let sit in the fridge for at least 4 hours.

Serve with chips.