Prep 30 mins
Cook 0 mins
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.
- 226.79 g fresh tomato, diced
- 113.39 g 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)
- 29.58 ml lime juice
- 29.58 ml fresh cilantro (finely chopped)
- 1.23 ml salt
- In 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.
- Add portions to a food chopper/processor to finely chop.
- Add lime juice, salt and cilantro, possibly add a little water depending on how much liquid is in the bowl naturally from the ingredients.
- Add 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.
- Cover 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.
- *I usually add 5 Serranos and 1 Habanero.
- Yields: Approximately 2 1/2 cups.