 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 30 |
|
I make this salsa all the time, and to high praise from all who try it. Chunky and pretty hot, but you can cut back on the hot peppers for those who like it mild. Ingredients:
28 ounces diced tomatoes |
1 red onion, chopped |
1 green bell pepper, chopped |
2 jalapeno peppers, minced |
2 habanero peppers, minced |
2 serrano peppers, minced |
3 minced garlic cloves |
2 tablespoons olive oil |
1 tablespoon fresh cilantro, chopped |
2 teaspoons kosher salt |
1 teaspoon chili powder |
1 teaspoon fresh ground black pepper |
1 teaspoon cumin |
1 teaspoon cayenne pepper |
1/2 lime, juiced |
Directions:
1. 1. In a large bowl combine tomatoes (I usually use a can of pre-diced), chopped onion, all peppers (for hotter salsa, include the seeds of the hot peppers), and garlic.
2. 2. Add oil, lime juice and seasonings (I eyeball this, enough to give the top layer a healthy coat).
3. 3. Mix thoroughly, cover and let chill in refrigerator for at least an hour (overnight is best).
|
|