Sunday, May 5, 2013

Salsa - Terry's Original Recipe

When I decided to repost this recipe, I accidentally deleted all of the photographs of the process. When I make it again, I will include the photographs.


Another "Best of the Best" recipe.

Every Texan has their favorite Salsa. Believe me when I say that we are passionate about it. I could talk about Salsa for days, instead, I'll just say that I created this fresh Salsa recipe to make up for all of the "not so good" Salsa that I've purchased or eaten in Restaurants.

I've made this for our friends in France. This means that I take this recipe with me when we travel and make it there.

I use 8 medium sized Jalapenos, you can use less if you don't like the heat. This one is spicy.

I happen to love fresh, non cooked, non roasted and very simple Salsa.

30 Plum or Roma Tomatoes ( I prefer these to others because of the firm texture. I don't peel them) roughly chop them, they'll be processed in a food processor.

6 - 8  Fresh Jalapeno Peppers, cut off the tops, I leave the seeds in. You don't have to if you prefer a less spicy Salsa.

1 Large White Onion, peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper, roughly chopped
1 dozen garlic cloves , peeled and cut in half
1 C of packed chopped fresh Cilantro
1 TBS Salt
4 TBS Adobo Seasoning
2 TBS Cider Vinegar
1/4C  Olive Oil
Juice of 3 Limes
Juice of 3 Lemons

In a Food Processor .
Pulse the Jalapenos, Onion and Garlic
Scrape down the sides to incorporate everything
Remove this to a large bowl ( I use a  large Stainless Steel Stock Pot)

Pulse Red and Green Peppers, transfer to the bowl
Without cleaning the processor, add the tomatoes in batches and pulse them and transfer them to the bowl with the Jalapenos.

Stir in the Adobo Seasoning
Add the Cilantro
Season to taste with Salt
Stir in the Vinegar
Stir in the Oil
Add the Juice of the Limes and the Lemons
Mix well

Refrigerate

"the longer it sits, the better it gits".

Enjoy!
Peace in the Kitchen!



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