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My not so secret Salsa Recipie

By   WirelessPhreak      Saturday, November 07, 2009      Labels:  

25 -30 ripe Roma tomatoes
1 medium yellow or red Onion
1 chopped bundle of Green Onion
1/2 bundle of Cilantro chopped
1 medium red and 1 medium green bell peppers diced
2 crushed or diced garlic cloves
6-9 Jalapenos (more seeds the hotter)
3-5 Serrano peppers (more seeds the hotter)
1/2 squeezed lime
Salt to taste

Place all of your ruffly chopped ingredients in a bowl.
Mix everything and salt to taste.
Note:Salt is really the most important part if you don't want your salsa to be over powered by the acidity of the tomatoes. Add it in small amounts until you taste all the flavors equally. When the right amount of salt has been added you can really taste a difference.

If you like chunky salsa your done.
If your a finely chopped salsa fan spoon the salsa mixture from the bowl to the food processor and chop to the consistency you enjoy.
Note:I normally make the salsa finely chopped, I am not a fan of the coarse salsa style. That being said I normally use a food processor to chop up the salsa. Chop to the consistency you enjoy, but be careful no to over chop.


About WirelessPhreak

Just your everyday Packet Wrangler who enjoy's traveling and anything techie...