Here’s a homemade salsa recipe that uses several garden goodies, and is easy to make. You can vary the “heat” of the salsa by the amount of Jalapeno peppers you use, Or, use a hotter pepper for a hotter homemade salsa. This recipe does not cook salsa.
Contributed By: Tim M., Williamsville, N.Y.
Did You Know? In Spanish, Salsa translates to the word “sauce”.
3-4 Green Peppers (You can sub yellow, red, or orange for more color)
1-2 Jalapenos (This is where you get your spice from. If you want a hotter salsa, use a habanero)
2 Vidalia Onions
3 Tomatoes (Use plum rather than beefsteak so the salsa is not too juicy. You can also substitute tomatillos as they tend to be not very juicy.)
1 bunch of cilantro * Don’t use the whole bunch unless you want a stronger flavor.
Vinegar (Maybe a half cup. Not too much because it will get too juicy.)
Hot Sauce- A half-cup. This will give it some more flavor, and add a little kick to it. Don’t add too much again because you don’t want it soupy.)
Optional Items: Corn, black beans, pineapple
Chop peppers, onions, tomatoes, jalapenos, and cilantro. Do it manually rather than with an electronic chopper. The chopped pieces should be about the size of a corn kernel.
Mix all of the ingredients together in a large bowl.
Now it’s ready to eat!
*It may take you a couple of tries before you get it perfect. You can add or subtract ingredients as you see fit.
Important Note: Do not cook any of the salsa ingredients. Eat the salsa immediately and refrigerate what’s left.
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