Ingredients
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11 - 15
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1
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Authentic Mexican Salsa, I got this recipe from my friend’s husband, who is from Tijuana and is a great cook , Good salsa first time to make homemade salsa, but my mom gave me fresh tomatoes from her garden, so chose this recipe Had part of a can of jalapenos that used in place of the peppers Also added some fresh garlic as well as garlic powder Friends and I enjoyed it Thanks!, Excellent salsa!!! I think the lemon juice really sets this off producing a wonderfully fresh flavor Everyone commented on how good it is I made it earlier in the day and it was ready to go at happy hour Thanks for sharing this recipe, Azriel31
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Steps
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1
Done
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Take the Stems Off the Peppers and Throw Away the Stems. |
|
2
Done
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Place the Peppers and Seeds in the Bender. Blend Well. |
|
3
Done
|
Next Toss in the Stewed Tomatoes With Juice, 1 Jalepeno (sliced), 1/2 Yellow Onion (quarterd), 1 Garlic Clove, Handful of Cilantro, Lemon Juice, Salt and Pepper and Blend Til You Have the Consistancy Desired. |
|
4
Done
|
I Dont Like My Salsa Chunky, Thats What Pico De Gallo Is! I Also Dont Want It to Runny So It Runs Off Your Chips, So I Just "pulse" It a Few Times. |
|
5
Done
|
If You Feel the Salsa Looks to White from the Onion This Just Means You Need to Add More Cilantro to Your Salsa. Try the Salsa With Your Chips and Adjust the Seasonings as Needed. |
|
6
Done
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Refridgerate For at Least 1 Hour Before Serving. |
