Prep 15 mins
Cook 0 mins
This is one of the funnest salsa recipes I have ever had. I love the way that the tequila brings out the flavor of the vegetables. I am still working on perfecting the recipe, so if you should have suggestions, please fire away. I will let you know, this is not the usual canned salsa that everyone makes. It is so fresh and chilling that my favorite memory of it was when we were out haying on an 80 degree day. We took a lunch break on the flatbed, took the salsa out of the cooler, it was a wonderful chilled snack!!
- 2 white onions
- 8 roma tomatoes
- 2 -3 jalapeno peppers
- 2 medium green peppers
- 1⁄2 teaspoon cumin
- 1 fluid ounce tequila (whichever kind you want, it really serves no purpose except to enhance the flavor of the vegetables)
- Chop your vegetables, I usually hand chop, this last time, I used the processor, the pieces were considerably smaller, so I would keep it in between, depending on what YOU enjoy. I save the tomato juice, but it does make for a wet salsa.
- The amount of tomatoes you use is twice the onion, use as many jalapeños as you can stand. I taste test frequently during the making of this, to make sure that we aren't overdoing any of it. I use the green pepper for more color, so it varies how much of that I use. This is really just a kind of broad spectrum recipe, the possibilities are endless.
- We have substituted one yellow pepper for one of two green peppers. We've added a small can of tomato juice, also added 4 Roma tomatoes. My sister and husband really enjoyed putting pineapple in it. We took out the tequila and put a couple of splashes of white wine vinegar, also.
- Combine ingredients in a large bowl, add tequila, chill and serve.
- I am not sure how many servings this gives, or the prep time -- as fast as your hands can chop.
OH this is wonderful salsa! My sister brings it over to my house! And I really don't like tequila! =0)