I found this recipe browsing another recipe site, but don't remember which one. I grow A LOT of hot peppers in the summer, but don't eat them (my wife does). She wanted a homemade salsa, with heat but not overwhelmingly hot. I tweaked the site recipe here and there with this outcome. Wife and co-workers really seem to like it.
My Private Note
Units: US | Metric
- 1/2 lb fresh tomato, diced
- 1/4 lb fresh tomatillo, husked, rinsed, peeled, diced (can use canned, 13oz, rinsed, drained, finely chopped, but fresh is better)
- 1 fresh red onion, diced (small)
- 4 -5 fresh serrano peppers, diced (can use habanero, jalapeno or other hot pepper, but adjust amount used based on heat index)
- 4 -5 garlic cloves (minced 2x)
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro (finely chopped)
- 1/4 teaspoon salt
- 1In a large bowl combine diced tomatoes, tomatillos, onion, and peppers. Using a garlic press, press the garlic cloves to minced, then press again. Add to the bowl.
- 2Add portions to a food chopper/processor to finely chop.
- 3Add lime juice, salt and cilantro, possibly add a little water depending on how much liquid is in the bowl naturally from the ingredients.
- 4Add it by the scoop to the food chopper/processor again to finely chop it a second time. Can leave it at once in the chopper if want larger chunks, or complete this step for smaller chunks.
- 5Cover and refrigerate for a minimum of 2-3 hours before serving for better flavor blending. Keep refrigerated and covered when stored. Discard unsued salsa after approximately 1 week.
- 6*I usually add 5 Serranos and 1 Habanero.
- 7Yields: Approximately 2 1/2 cups.
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Nutritional Facts for My Salsa Recipe
Serving Size: 1 (130 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 39.3
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 150.7 mg
- Total Carbohydrate 8.7 g
- Dietary Fiber 1.9 g
- Sugars 4.2 g
- Protein 1.3 g