Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Steve and Paula Hicks
4 roma tomatos, ripe, quartered
½ medium onion
3 cloves garlic, peeled
½ medium green bell pepper, seeded
½ jalapeño, seeded
2 tablespoons lemon juice, fresh
cilantro, fresh
1 teaspoon salt
1 teaspoon black pepper, finely ground
Place the metal chopping blade in your food processor. You will be using your "momentary" or "pulse" button on your food processor. Process the onion and the garlic cloves for 3-4 seconds until onion is finely chopped and mixed with the garlic. (Do not over-process.) Add remaining ingredients. Whiz for no more than 3-4 seconds for delicious chunky salsa. (Be careful not to over-process or this will turn into a purée.) Serve immediately with crispy corn tortilla chips. Be prepared to make a second batch—it goes fast!
Note:
Be careful when handling fresh jalapeño peppers. Wear latex gloves and do not allow your hands to come near your eyes. I use about one-third of a 3-inch long pepper in my salsa. You can adjust the amount to suit your taste. Do not use pickled jalapeño peppers.