This salsa recipe is simple, effective, and great for any party or event. Because of the speed of the recipe and the flexibility of the ingredients, it is easy to make several versions of this recipe for different taste preferences at one time.
Ingredients
- 2 to 3 Jalepeno peppers
- Half a Bundle(about 2/3c) of fresh Cilantro
- 2-3 cloves of Garlic, to suit preferences
- 1 Small onion
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 2 shots white vinegar
- 1 tsp. Flavor enhancer
- 1 tbsp. Fruit Fresh(for preservation)
- 1 28oz can of stewed tomatoes, juice included
Directions
- Combine the garlic, salt, sugar, vinegar, flavor enhancer and fruit fresh in a blender. For a base of garlic, but not to much, use two cloves. For a stronger garlic taste, use three or four. Blend for a few pulses, until garlic is just chopped.
- Cut the onion into quarters and add along with the peppers. Red onion is great for a southwestern flavor, but yellow or white works just fine. (You can also adjust the heat of the pepper by substituting your preference. Habaneros and Poblanos are excellent in this recipe.
- Press the pulse button a few times, until the onion and pepper are mixed up fairly well.
- Add the cilantro and juice from the canned tomatoes and pulse for another couple of seconds. Add the tomatoes and blend just enough to mix(three or four pulses).
Storage Tips
The salsa can be stored for up to a month in the fridge, but remember, do not freeze the salsa! It takes away almost all of the flavor, so you may as well throw it out after freezing. A great way to store the leftovers is in a mason jar, sealed tightly, as it makes for a cute decoration, but any storage device will do.
Serving Ideas
For serving, you can put all the salsa in one bowl, or, if multiple variations of the salsa were made, put them in a condiment caddy or serving platter, with the chips in the center, and the different salsas on the outside. This makes for an interesting presentation, and then the different openings can be used to label the different salsas. Lastly, there's always the traditional method of putting everything in different bowls.
This salsa works great with any kind of chip, so long as it doesn't break easily, and is also exceptional with pita chips. It also mixes easily with cheese for a flavorful cheese dip. Or, try it in an omelette for a spicy kick to breakfast.
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