My Salsa Recipe

1. 1

   In a large bowl combine diced tomatoes, tomatillos, onion, and peppers.

2. 2

   Using a garlic press, press the garlic cloves to minced, then press again.

3. 3

   Add to the bowl.

4. 4

   Add portions to a food chopper/processor to finely chop.

5. 5

   Add lime juice, salt and cilantro, possibly add a little water depending on how much liquid is in the bowl naturally from the ingredients.

6. 6

   Add it by the scoop to the food chopper/processor again to finely chop it a second time.

7. 7

   Can leave it at once in the chopper if want larger chunks, or complete this step for smaller chunks.

8. 8

   Cover and refrigerate for a minimum of 2-3 hours before serving for better flavor blending.

9. 9

   Keep refrigerated and covered when stored.

10. 10

    Discard unsued salsa after approximately 1 week.

11. 11

    *I usually add 5 Serranos and 1 Habanero.

12. 12

    Yields: Approximately 2 1/2 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.