We have been making this quick fresh salsa lately and I thought it may be a nice post. A few things with this one it is based on Steve Raichlen’s Basic Mexican Salsa (Salsa Mexicana). It is also very similar to what I have had when I was in Mexico. Change the amount or type of chilies depending on the amount of heat you like. I keep it a one or two jalapeno chilies because Care prefers a milder salsa than I do. I can always add heat to my own and usually do. When preparing the salsa if you do not know your heat tolerance or the general heat of you peppers start with a small amount and add until you get the desired heat. You can always add but it is very difficult to remove the heat. You should really try to use a flavorful pepper there is a real difference when you do. Again use less if you don’t tolerate the heat but you will still pull the flavors out. We also prefer more tomatoes than the original recipe called for as well as more garlic. I also prefer a plum tomato for more flesh less juice. This batch was made with Birdsong Farms garlic, tomatoes, and the purple jalapeno type pepper. There were plum tomatoes, onions and cilantro from the Haymaker Farm Market as well. So all local and Care and I just about finished the whole bowl with dinner. It really hits the spot on a nice hot day.
4 small tomatoes (plum is my choice)
1 to 6 jalapeno or serrano peppers (or pepper of choice)
1/2 medium white onion
2 cloves garlic
1/3 cup finely chopped cilantro
juice of 1/2 lime
salt to taste but it definitely needs salt
Basically mix the stuff up in a bowl and adjust to taste.
That looks and sounds great. I was wondering about that purple pepper. I was going to taste it, but haven’t yet. How hot was it Kim?
very close to a jalapeno. I really liked the other ones and used them to season a curried shrimp. They had a bit of heat but worked very well in that dish.
This salsa is delicious! Kim also bought some multi grain tortilla chips that were great!