|*photo by Shawn Jackson|
FRESH SALSAI use my food processor for best results. Chopping each ingredient by itself gives a nice consistent size to the pieces. A knife works well, too. Be sure to use a large bowl. Glass is best as metal reacts with the acids and plastic absorbs too many other flavours. Stir after each item is added to work up the natural juices. Not too spicy, but does have some heat to it...
Wash & chop:
1 Green Pepper
1 Red Pepper
1 Medium-Size White Onion
4 -5 Firm Ripe Large Tomatoes
3 Cloves Garlic
6-8 Jalapeño Slices (from jar ~ be sure to wash your hands immediately after handling)
Drizzle over the top:
2 Tablespoons Lime Juice
3 Teaspoon Jalapeño Juice (from the jar)
1 1/2 Teaspoons Salt
2 Teaspoons Chili Powder
2 Teaspoons Crushed Chili Flakes
Pinch Cayenne Pepper
Mix well. Cover and refrigerate at least 12 hours, stirring a couple of times. Serve with unflavoured tortilla chips* and a side dish of sour cream, if desired. This will keep fresh in the fridge for 3 to 4 days... if it lasts that long...
*We've had much success with the following types of tortilla chips: scoop-style, restaurant-style, multi-grain, lime-seasoned, coloured, and unsalted.
Be sure to bookmark this page for future reference as this is one recipe you'll be making over & over again... Enjoy!!
Have a great week... keep well... and we'll see you next time, here In The Parlour =)