Technique: Salsa

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Start out with a teaspoon of chiles as called for in the salsa recipe then gradually add more till you get to the perfect homemade salsa recipe taste.

•1 - 14 ounce can diced tomatoes, drained

•2 green onions, chopped with the green tops

•1 tablespoon fresh green Anaheim chile, chopped

•1 teaspoon fresh jalapeno or serrano chile, chopped

•1 fresh tomato, diced

•1 to 2 tablespoon Tabasco or to taste

•1/2 teaspoon salt

Drain the can of dice tomatoes, reserving the tomato juice for later use.

Chop fresh chiles if you have them, if not canned chiles for both the Anaheim and the Jalapeno maybe substituted

Combine all ingredients in saucepan adding the left over tomato juice if you would like the salsa a little less chunky.

Bring the mixture to a boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 more minutes.

Cool and refrigerate.

For a little variety Capt'n Salsa suggests you add 1 teaspoon of cumin powder and stir in a little chopped cilantro after cooking.

Information

Other names: Easy Mexican Salsa

Author

Anonymous

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Comments

Chef Paco Perez's picture

in Mexico, "salsas", can be cooked or not and usually are hot ( chilli aded )

Ashley E's picture

i've added garlic into mine as well, but never cooked it. new stuff for me:)

Cynthia Corpuz's picture

I would leave out the tabasco.

As an aside, earlier this year I had a friend of mine, who happened to be from Mexico, tell me that "if it has fruit in it, it's not salsa." I just laughed, but what I really should have said, "well, sorry to disappoint you, but technically a tomato is a fruit!"

Anyway, this is why he said it to me. My shameless plug of my spicy peach salsa. http://www.averagefoodie.com/2010/09/12/peachy-afternoon-at-sf-food-wars-salsa-championchip/