Killer Home Made Salsa
Description
So good, finally the recipe is out!
Ingredients
Ingredients:
- 27 oz. can of Whole Peeled Tomatoes (any brand) - makes 1 batch
- 27 oz. can of Jalapenos in "escabeche" (Embasa or Herdez brand) - makes 4-5 batches
- 27 oz. can of Carrots in "ecsabeche" (Embasa or Herdez brand) - makes 4-5 batches
- Salt and Pepper
- Fresh Cilantro
Optional...
- Minced Garlic
- 1 Serrano pepper (if you like it really hot)
- 27 oz. can of Whole Peeled Tomatoes (any brand) - makes 1 batch
- 27 oz. can of Jalapenos in "escabeche" (Embasa or Herdez brand) - makes 4-5 batches
- 27 oz. can of Carrots in "ecsabeche" (Embasa or Herdez brand) - makes 4-5 batches
- Salt and Pepper
- Fresh Cilantro
Optional...
- Minced Garlic
- 1 Serrano pepper (if you like it really hot)
Instructions
Follow these steps to make 1 batch (approximately 32 oz.):
1) Add the following ingredients to a blender:
- One 27 oz. can of whole peeled tomatoes. (Important to fork out the tomatoes, and NOT use the juice)
- 2-5 whole jalapenos, depending on how hot you like your salsa. (Or add a Serrano to really spice it up)
- About 1/2 cup of carrots (no juice).
- Add any onions that you find in the cans of jalapenos and/or carrots. There isn't much, but it's a nice addition.
- Salt and Pepper to taste (3-4 good shakes).
- 1 teaspoon of minced garlic (optional).
2) Blend just long enough until the big chunks are broken down.
3) Add about 1/2 a bunch of fresh cilantro leaves pulled off the stems. Use a fork to push the cilantro down into the salsa, and then hit the blender one more time just enough to chop the cilantro. You want the consistency to be chunky, so the less blending the better.
I recently made a batch with an extra fresh tomato, and there was a slightly fresher taste. I haven't used ALL fresh tomatoes, but it would probably be worth trying.
With the fresh cilantro it will keep for about 1-2 weeks, but if your like me it will be gone way before that.
Also, it seems to get hotter after a day or so in the fridge.
1) Add the following ingredients to a blender:
- One 27 oz. can of whole peeled tomatoes. (Important to fork out the tomatoes, and NOT use the juice)
- 2-5 whole jalapenos, depending on how hot you like your salsa. (Or add a Serrano to really spice it up)
- About 1/2 cup of carrots (no juice).
- Add any onions that you find in the cans of jalapenos and/or carrots. There isn't much, but it's a nice addition.
- Salt and Pepper to taste (3-4 good shakes).
- 1 teaspoon of minced garlic (optional).
2) Blend just long enough until the big chunks are broken down.
3) Add about 1/2 a bunch of fresh cilantro leaves pulled off the stems. Use a fork to push the cilantro down into the salsa, and then hit the blender one more time just enough to chop the cilantro. You want the consistency to be chunky, so the less blending the better.
I recently made a batch with an extra fresh tomato, and there was a slightly fresher taste. I haven't used ALL fresh tomatoes, but it would probably be worth trying.
With the fresh cilantro it will keep for about 1-2 weeks, but if your like me it will be gone way before that.
Also, it seems to get hotter after a day or so in the fridge.
Info
Source:
Adapted by Sean Linton who can't remember where he got it.
Submitted by susanne on 23rd Jun 2009 01:52
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