FrankBlunt
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My Own Salsa RecipeIngredients for the mild version of my salsa:
6 Roma tomatoes (Or enough to make 2 1/2 to 3 cups of puree)
2 Anaheim chiles
4 Jalapenos
3 yellow peppers
1 shallot
3 stalks of green onion, including scalions
1/4 yellow onion
1 garlic clove
3/4 tsp salt
1/2 tsp black pepper
Cilantro to taste (I typically use 15 to 20 leaves)
Optional spices:
1 tsp crushed red pepper
3/4 tsp chili powder
Directions:
1. Slice each tomato in half and remove the guts, including all seeds, juice, and pinkish/white core
2. Chop the tomatoes into at least eighths to avoid jamming your blender
3. Blend with garlic until fully pureed
4. Refrigerate
5. Chop peppers, onions, shallot, and cilantro finely
6. Add to tomato puree with salt and pepper
If desired, you may also wish to roast the tomato slices prior to blending. Do not continue to cook them after the skins begin peeling. For a fresher taste, I recommend not roasting, but if shelf life is more of a concern, then proceed.
Super Hot Salsa Recipe
Follow directions above but substitute peppers listed with the following quantities:
Use only 1 Anaheim chile, keep jalapeno and yellow pepper quantities consistent, but add 5 serrano chiles. Blend 1 habanero pepper with the tomato puree.
Be forewarned: Individuals boasting full-blooded Hispanic origin with veteran status in the realm of spicy gastronomic traditions have ostracized me for serving the super hot variety at office parties.
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