Bpopp: Created page with "== Salsa - semibacony ==

Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measur..."

2020-09-08T21:01:39Z

Created page with "== Salsa - semibacony == <img src=http://i.imgur.com/v9a4W2G.jpg width=700> <pre>Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measur..."

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== Salsa - semibacony ==

<img src=http://i.imgur.com/v9a4W2G.jpg width=700>

<pre>Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measurements, I just buy all the ingredients in amounts that look good to me.
So here goes. I generally use roma tomatoes, because they are just good for salsa in general.
Roma tomatoes - I probably use around 5 lbs or so I think.
White onions - I used 2 for this batch
Garlic - I used 3 whole bulbs of garlic. I don't think you can use to much garlic.
Jalapeños - a good handful or so.
Serranos - a good handful or so.
Yellow chile peppers - same as above.
Habaneros - I used about a small handful or so. I just use these to the heat up a few notches. I don't think you can make it too hot, if it tastes good.
One of these days, if I can easily get my grubby little paws on some ghost chiles, I will probably use those.
Cilantro...of course - I used about two full bunches.
And key limes - I think I used 3 in this batch. The limes give it this fresh little boost of flavor, that will set your salsa apart, and just tastes very good.
And a decent amount of salt.
I blend everything, including the limes, then repeatedly dump from the blender to the large container.
After everything is blended, I just use a large spoon, and mix it all, while adding salt to taste.
Then, I really like to leave the container in the fridge for a half day or so, for all the flavors and heat to fully come out.</pre>

Salsa - Revision history

Bpopp: Created page with "== Salsa - semibacony ==
Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measur..."