Salsa, Salsa and More Salsa

Basic Salsa
4 pounds of firm Roma tomatoes
1 large green pepper
1 medium yellow onion
2-3 Serrano peppers
1-5 sprigs of cilantro
2-3 cloves garlic
2 limes

Cut peppers, onions, and tomatoes in quarters. Put ¼ of pepper and onion, cilantro, garlic and Serrano peppers in food processor. Pulse until well blended, with small pieces of serrano peppers. Remove and put in a large bowl.

Put several tomato pieces in processor, pulse 3-4 times for medium chunks. Remove, redo with remaining tomatoes, peppers and onions. Do not over pulse. You may need to take out some big chunks and re-pulse them. Do not attempt to pulse them before removing the rest of the batch.
After all peppers, tomatoes and onions are pulsed and in large bowl squeeze one lime in bowl, add salt mix to combine all ingredients. Taste for heat, saltiness and tartness. Add Serrano pepper, salt and lime according to taste.

Variations
1 can black beans
1 small can corn

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