Prep 10 mins
Cook 0 mins
This recipe was on Paula's Home cooking today. Recipe courtesy Taylor Veldhuis. Posting here for safe keeping so I can give it a try. Looks yummy!
- Put everything but the tomatoes in a food processor. Chop until diced.
- Add the tomatoes.
- Serve with chips.
- Cook's Note: This recipe can be very hot and can be made without the jalapeno seeds and veins to make it less hot.
- House Seasoning:
- 1 cup salt, 1/4 cup black pepper,1/4 cup garlic powder.Mix ingredients together and store in an airtight container for up to 6 months.
I loved the idea of the fresh cilantro and lime. I also think the house seasoning was a nice touch. Unfortunately I couldn't get much of the taste, as it was so hot my mouth was on fire (and I like things HOT). What flavor I could taste was great. I will pay more attention to the cook's note next time, and cut the amount of pepper and/or leave out the seeds.
This was such a refreshing wonderful, spicy, savory salsa. I followed this exactly except for adding 1 fresh habenaro, and also adding the suggested 1 jalapeno. The banana pepper, lime, and cilantro was absolutely perfect here. I did also however; leave in seeds, because we like spicy salsa. I can't say enough about this salsa, and can hardly wait until I pick my own peppers next summer, because I will be using this recipe. The house seasoning also was perfect as the salt really brought all the tastes right to the top. Thank you so much, Kara, will make quite often!