Here's a simple recipe my grandmother taught me. Authentic Mexican Salsa. Not tex-mex. This is West Texas Good stuff.
This is for a big bowl, we make everything in bulk. Always enough for the family and friends. Freezes very well. The main ingredient is the peppers, the other ingredients are just to compliment and not overpower.
*note* if you're not into the roasting process, you can also just boil the peppers and tomatoes. you can also add two tomatillos to this recipe to add a little sweetness.
10 Roasted Hatch Long green chiles. Skin and seeds removed after roasting.
10 Roasted Jalapeno peppers. Skin and seeds removed after roasting.
5 Large Roma or Vine Tomatoes (do not use heirloom). Also roasted. Skin can be left on for more smoky flavor.
1 medium size white onion.
1 cilantro bundle, no stems.
1/2 cup red wine vinegar
Lime Pepper
4 large limes
3 cloves minced garlic
Garlic Salt (salt to taste).
1 can of tomato sauce
Roast peppers and tomatoes on the grill until skin is black and toasty.
After roasting let sit in cold water so skin will peel easily.
you can add onion, peppers, and tomato in the blender or food processor. Hand chopping is better for a chunky salsa. Your preference.
Mix the remaining ingredients together in a large bowl. Plastic is better. Metal bowls tend to change the flavor. Glass bowls are the best. Once all ingredients are mixed in and you have salted to taste, use filtered water to find your preferred consistency. Some like thick salsa, others like it watery. It is entirely up to you.
Set in the fridge for at least an hour so that the salsa will marinade and flavors will blend together. Use salty corn tostadas to eat. Goes well on breafast, beans, steak from the day before. We use it on almost everything.
It will be good for at least two weeks, afterward, anything left can be frozen and reused. We usually make Chile con queso (melted velveeta) with this salsa added for a great kick. Great on nachos!
[Reply]
