I’m not dancing. No, I’m in the kitchen – okay, I might be chopping in rhythm to some music, but I don’t know how to Salsa. I’ve been making Fabulously Fresh Salsa – and it is TO. DIE. FOR. Fresh veggies from my father in law’s garden sealed the deal on just how yummy it is. And truthfully, I’m not even chopping that much – mostly cutting the veggies into chunks to fit them into the food processor…
So, I’ll cut to the chase. You need this in your life and I’m giving you the recipe. You can vary the ingredients, add things to your taste, but in the end this will make your summer. It’s a fresh chip-full of salsa that you can not resist. Okay? good. You’ll love it!
Here it is:
This recipe is sort of ingredients entwined with instructions…
*Red Onions 0.5 onion course chop. 1-1.5 onion finely chopped
*Lime Juice – 0.75 cups (or to taste)
*Salt – 1.5 tbsp (then more to taste, if needed)
*Garlic powder – 1 tbsp (or more to taste)
*Sugar – 1 tbsp (usually not needed in summer as tomatoes are sweeter)
*Tomato paste – most of a 12 oz can
*Cilantro – finely chopped, add to taste (usually 0.5 bunch)
*Roma Tomatoes – 3-3.5 lb quartered and then diced in a food chopper (I squished out a lot of the seeds)
*2 poblano peppers (for mild salsa) or jalapeño peppers (for medium).
*2 green bell peppers and one red bell pepper – * Lightly coat all of the peppers in oil and roast in oven. Peel off blistered skin and remove seeds (remove membranes too if you want very mild). Finely chop peppers, then put in paper towel and squeeze out most of the liquid.
Mix all of the ingredients together in a huge bowl, pull up a chair, open a big bag of chips and DIG IN! keep refrigerated while you’re not eating. 🙂
The End. Happy Salsa Wednesday.
daily portion 