Cooking isn`t an exact science. It`s all about combining flavors you enjoy. I pick recipes that sound good, then tweak them to my family`s tastes. I`ll never forget the summer of perfecting the Margarita, but that`s a story for another day.
I`ve tried many different salsa recipes over the years. This one I created several years ago. I used to pick up a couple of each pepper at the store and start chopping. My tastes have changed, so now I skip the Habanero and Serrano chilies. It`s hard to find flavorful fresh tomatoes locally, so for consistency, I start with a can of petite diced tomatoes. Be sure to refer to the Washing Vegetables and Fruit page under the Granny Knows section before you start chopping.
The following recipe starts off as Pico de Gallo, then with the addition of more tomatoes and sauce, it ends up as Salsa.
1 14.5 oz can petite diced tomatoes (2 cans for salsa)
2 each Hatch green chilies
2 each Hungarian peppers (4, if small)
1 jalapeño or other hot pepper
2 bunches green onions or ½ cup chopped onions
1 cup cilantro leaves
1 teaspoon minced garlic
1 tablespoon lime juice
1 teaspoon olive oil
Put can of tomatoes in large mixing bowl. Add garlic, lime juice and olive oil. After washing peppers, onions and cilantro, let drain. Chop onions and add to bowl. Remove stem end of peppers. I remove the seeds. Some folks leave them in – it’s all a matter of preference. Personally, I don`t like getting pepper seeds stuck in between my teeth. Slice lengthwise.
Next, cut Hatch and Hungarian peppers into narrow strips and chop (or put in your food processor to let it do the work for you.) Add to mixing bowl. Finely chop the jalapeño and add a little at a time depending on how hot you like it. Mix well. Stop here and you have fresh Pico de Gallo.
For Salsa, continue on by adding another can of tomatoes and an 8 oz. can of tomato sauce. I use the “no added salt” tomatoe of sauce. Mix well. Store tightly covered in the refrigerator up to 5 days. Salsa always tastes better at room temperature, so let it warm up before serving.
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