Ingredients
-
2
-
1
-
1
-
2
-
2 - 4
-
1
-
1/2 - 1
-
1/2 - 1
-
2 - 3
-
2 - 3
-
1 - 2
-
1
-
1/2
-
1/2
-
1 - 2
Directions
My Homemade (Hot) Salsa, This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia I went home and experimented to try to come up with one that tasted like the restaurant’s and this is what I came up with If you like your salsa even hotter you can adjust the hot seasonings to your taste I always get lots of compliments when I serve this Don’t let all the ingredients scare you off it’s really easy to make No accurate time on prep and actually the longer you let it simmer the better it is I don’t know how many exact servings you get but it does make alot (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried), This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia I went home and experimented to try to come up with one that tasted like the restaurant’s and this is what I came up with If you like your salsa even hotter you can adjust the hot seasonings to your taste I always get lots of compliments when I serve this Don’t let all the ingredients scare you off it’s really easy to make No accurate time on prep and actually the longer you let it simmer the better it is I don’t know how many exact servings you get but it does make alot (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried)
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Steps
|
1
Done
|
In a Large Pot Mix Together All of the Ingredients and Bring to a Boil. |
|
2
Done
|
Reduce Heat to Low and Simmer, Uncovered, 2-3 Hrs, Stirring Occasionally. |
|
3
Done
|
Remove from Heat and Let Cool in Pan. |
|
4
Done
|
Pour Into Non-Metal Container With a Lid and Chill Completely Before Serving. |
|
5
Done
|
Keeps About 2 Weeks in the Refridgerator. |
