Free Recipe Basic Salsa 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Basic Salsa 2 Recipe
16 c Peeled tomatoes; diced into
-1/2 chunks
4 c Diced bell peppers
4 c Diced red onions
12 Jalapenos; diced fine
12 Serranos; diced fine, (our
-jalapenos were pretty mild
-this year, but the serranos
-have good heat)
8 cl Garlic; minced
4 oz Lime juice; we use bottled
Chopped fresh cilantro
Kosher salt & fresh pepper
Powdered celery leaves
Basic Salsa 2 Preparation
If the taste of cilantro isn”t for you, we have used Italian parsley when cilantro wasn”t available. Different flavor, but still good. I include a few orange, white and yellow tomatoes for both color and because they seem to thicken the salsa a bit. After chopping, add some kosher salt, mix, then drain off the liquid and slowly simmer it to about 1/3 of its original volume, stirring often and watching carefully (I”ve burned it a couple of times). Add the cooked down juice back to the tomatoes. Mix it all together, adjust quantities and the spices. If more heat is needed, I add hab sauce. Let it mellow and merge for a day or two in the fridge. I have trouble waiting that long… If we can it, we pressure can pints at ten pounds for 25 minutes. I”ve rambled on long enough, yes? Hobby Farmer FROM: Chile-Heads Digest & Mailing List Posted to MM-Recipes Digest by Rfm <Robert-Miles@usa.net> on Aug 09, 98, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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