Brakeman_Brewing
Well-Known Member
- Joined
- Oct 12, 2007
- Messages
- 948
- Reaction score
- 8
This is an alternate version of my garden salsa I make during the summer substituting grocery store bought vegetables instead of the normal fresh from the garden vegetables.
5lbs Roma Tomatoes
2 Orange Peppers
3 Limes
1 Red Onion
~6 Serrano Peppers
1 piece off of a bulb of garlic
Big bunch of cilantro
1 generous tablespoon of sea salt
-Slice and chop tomatoes and put in the biggest bowl you can find.
-Chop orange peppers and cilantro and add to bowl.
-Peel and quarter the red onion (If it is a HUGE onion I remove the center bulb and use it later for other cooking purposes) then chop/dice to texture and add to bowl.
-Quarter the limes and firmly squeeze the juice out of them (even a little pulp from the limes doesnt hurt)
-Dice 3 Serrano peppers and add to bowl, seeds and all.
-Cut remaining Serrano peppers lengthwise, thumb out the seeds and rinse with cool water, dice and add to bowl.
-Smash and dice garlic, add to bowl.
-WASH HANDS SUPER GOOD then use them to mix the contents together.
-Sprinkle the sea salt over the contents of the entire contents of the bowl, and mix with hands again.
I always refrigerate my salsa overnight and then mix again the next day with a spoon or whatever, personally I think all the flavors and heat come out a lot better after a day or two.
You can add more or less of the Serrano pepper seeds to get the heat you like, I just use half because its a happy medium for everyone.
The total cost for everything came to about $16 USD, which isnt bad considering the quantity and tastiness. I've seen pints of commercial salsa and dip go for $5 or more and this goes a LONG way.
5lbs Roma Tomatoes
2 Orange Peppers
3 Limes
1 Red Onion
~6 Serrano Peppers
1 piece off of a bulb of garlic
Big bunch of cilantro
1 generous tablespoon of sea salt
-Slice and chop tomatoes and put in the biggest bowl you can find.
-Chop orange peppers and cilantro and add to bowl.
-Peel and quarter the red onion (If it is a HUGE onion I remove the center bulb and use it later for other cooking purposes) then chop/dice to texture and add to bowl.
-Quarter the limes and firmly squeeze the juice out of them (even a little pulp from the limes doesnt hurt)
-Dice 3 Serrano peppers and add to bowl, seeds and all.
-Cut remaining Serrano peppers lengthwise, thumb out the seeds and rinse with cool water, dice and add to bowl.
-Smash and dice garlic, add to bowl.
-WASH HANDS SUPER GOOD then use them to mix the contents together.
-Sprinkle the sea salt over the contents of the entire contents of the bowl, and mix with hands again.
I always refrigerate my salsa overnight and then mix again the next day with a spoon or whatever, personally I think all the flavors and heat come out a lot better after a day or two.
You can add more or less of the Serrano pepper seeds to get the heat you like, I just use half because its a happy medium for everyone.
The total cost for everything came to about $16 USD, which isnt bad considering the quantity and tastiness. I've seen pints of commercial salsa and dip go for $5 or more and this goes a LONG way.
