Ingredients
-
4
-
6
-
2
-
1
-
5
-
2
-
1
-
2
-
-
-
-
-
-
-
Directions
Fresh Salsa, I have people asking me to either make this or for this recipe for years It even won a salsa competition at work!! use kosher salt it does make a difference I have tried whole canned tomatoes and it is not the same The sugar balances out the acidity from the tomatoes To reduce the heat, remove the seeds and white part (membrane) of one of the jalapenos Perfect for dipping! Good with a diced avocado added with the onion and cilantro, I have people asking me to either make this or for this recipe for years It even won a salsa competition at work!! use kosher salt it does make a difference I have tried whole canned tomatoes and it is not the same The sugar balances out the acidity from the tomatoes To reduce the heat, remove the seeds and white part (membrane) of one of the jalapenos Perfect for dipping! Good with a diced avocado added with the onion and cilantro
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Steps
|
1
Done
|
Using a Blender or Food Processor, Add Equal Amounts of Each Vegetable and Using Pulse, Process Just Until It Is Still Chunky. |
|
2
Done
|
Drain, Reserving Liquid. |
|
3
Done
|
Repeat Until All Vegetables Have Been Processed. |
|
4
Done
|
Mix Drained Salsa, Adding Sugar, Cilantro and Salt. Add Some of Drained Liquid to Make It Desired Thickness. |
|
5
Done
|
If It Is Too Spicy, Add More Tomatoes. |
|
6
Done
|
Refrigerate in Glass Container and Use on Tortilla Chips, Tacos, Scrambled Eggs, or as a Relish. |
|
7
Done
|
Will Keep For Up to One Week. |
