Email to Sharkie      

Recipe Categories: Sharkie's HOME PAGEAPPETIZERS BBQ Beans BEVERAGES BREAD BREAKFAST Butters CAKESandPIES CANDY CASSEROLES Condiments COOKIES CROCKPOT DESSERTS Dip EGGS ETHNIC FISHandSEAFOOD FRUIT GIFTS JAMSandJELLIES MARINADES MEATS Mixes PASTA PASTRIES PIZZA POULTRY RICE RVing SALADandDRESSING SANDWICHES SAUCE SAUCES SNACKS SOUPS SOUPSandSTEWS Sousvide VEGETABLES

Heloise's Salsa Recipe




Source of Recipe


Heloise Newspaper Clipping


List of Ingredients




3 jalapeno peppers*
1 small onion
1 small garlic clove
1 tsp cilantro (sometimes called fresh coriander or Chinese parsley)
1 (28 oz) can whole tomatoes, drained (use some of the juice, if desired)
2 tsp lime juice
salt and ground black pepper (to taste)

FOR A CHUNKY-TYPE SALSA:
Finely chop onion, garlic, jalapeno peppers and cilantro. Mix together and add the tomatoes, lime juice, salt and pepper. Mix well until the tomatoes are partially liquefied but lumpy.

FOR A SMOOTHER SALSA:
Put all the ingredients in a blender and blend the salsa into a smooth consistency.

Keep salsa in the refrigerator for 2 to 3 hours before serving so all the ingredients have a chance to mix well and complement each other.

*You may want to remove the seeds and/or ribs from the jalapeno peppers before chopping them, because the more seeds and ribs, the hotter the sauce!



Recipe