© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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This salsa recipe makes about a gallon of salsa.
3 pounds Roma tomatoes
2 pounds sweet red onions
2 bunches fresh cilantro
10 cloves of fresh garlic
6 ounce can or jar of pickled jalapeños
7 ¾ ounce can of salsa de chili fresco
15 ounce can whole corn, drained
1 teaspoon salt, optional
1 plastic salsa chopper/grainder
1 gallon serving bowl
Place quartered tomatoes in salsa chopper, about 3 tomatoes at a time. Chop until ⅜ to ¼ inch size. Put in serving bowl when chopped. Next, slice and quarter red onions, put into salsa maker, and grind until ⅜ to ¼ inch in size. Place in bowl, and mix with tomatoes. Now cut cilantro stems into 1 inch length, and place cilantro leaves and stems into salsa maker, grind to ¼ inch, in size, place in bowl with tomatoes and onions, mix with large slotted plastic spoon. Mash and chop garlic, put in bowl with other mixture. Next, add one can of salsa de chili fresco to mixture. once again, mix with slotted plastic spoon. Now, add the drained can of whole corn to mixture. Mix well. Lastly, squeeze the two limes, and place juice in the salsa mixture. Once again, mix. Add salt only if desired. Enjoy with tortilla chips.