© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Bill Wight
This salsa is best if made with home-grown tomatoes. You can also add a diced ripe avocado.
2 pounds ripe red tomatoes, rough chop
1 pound green tomatoes, rough chop, or 1 pound tomatillos, chopped
6 large anaheim peppers, seeded, deveined, rough chop
½ bunch fresh cilantro
1 medium white or yellow onion, rough chop
2 jalapeño peppers, seeded, rough chop, adjust number of hot peppers for desired heat level
2 juice of 2 limes
2 teaspoons salt, to taste
If using a food processor or salsa maker, add tomatoes first and process/chop being careful not to turn tomatoes into mush. Add tomatoes to large mixing bowl. Process/chop the onion and peppers separately to about ¼-inch size pieces and add to bowl. Hand chop the cilantro with a knife, discard thicker stems and add to mixing bowl. Mix all ingredients.
Remove excess liquid and drink—lots of vitamin C. Add lime juice and salt to taste.