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Lynn Werner's SalsaOh man, there's nothing like a hand-chopped bowl of salsa. |
Ingredients
Additional:
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DirectionsThis is the basic recipe: Take really fresh fragrant tomatoes, about a pound or so. Seed and chop, Into that mix one medium vidalia or or other sweet onion, chopped fine, a small bunch of cilantro chopped (as rough or as fine as you wish), one (or two) jalepenos chopped (and one habenero chopped if you like heat), one or two cloves of garlic chopped, a good squeeze of lime, salt and pepper, and about a tablespoon of tomato paste (for body). to this you may add, Ed's variation: 4 roma tomatoes (pound), medium onion (red is fun), 1 garlic and 1 jalapenio, 1 whole lime, about half of a supermaket bunch of cilantro is about right. Keeps the heat down to a managable level. Don't forget the salt and tomato paste Lessons learned: hand chopping is better than using a food processor, which tends to puree the mix. Think 1/4 inch square or less for all the big ingredients. If you don't seed the tomatoes before chopping, the salsa will be very juicy. Be sure to let the mix stand in the fridge overnight so all the flavors blend. The salt will pull the moisture out of the tomatoes. Citrus helps the mix blend and also the flavor. There is such a thing as too much garlic. |
Edited
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Original Recipe from Lynn Werner's kitchen, June 19, 2001
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