Tomato Salsa
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
5-6 cups, about
ingredients
- 3 -4 jalapeno peppers, chopped,seeded if desired,to taste
- 1 medium onion, chopped,as desired
- 1 -2 clove garlic, minced
- 1 bunch fresh cilantro leaves, chopped,according to your preference (I like lots!)
- 1 -2 tablespoon fresh lime juice
- 1 -2 tomatillo, peeled,washed,and chopped (optional)
- 1 (4 -8 ounce) can chopped mild green chili peppers, to taste,with or without brine
- 1 (28 ounce) can whole tomatoes, coarsely chopped,with juice
- salt & freshly ground black pepper
directions
- Combine all ingredients in a large plastic bowl.
- Add salt and freshly ground pepper to taste.
- Let sit for about one hour at room temperature.
- Taste, and adjust any or all ingredients as desired; make it hotter or cooler, more cilantro, more garlicky, whatever!
- Let sit for another hour, and adjust the ingredients again.
- When you think it's just about the way that YOU like it, rewrite the recipe, and throw this one away!
- Refrigerate for 3-4 hours so that flavors can blend.
- Taste, and adjust ingredients again if you want to.
- You shouldn't have to, but your tongue may have been pretty numb by the time you finished doing everything in the previous step.
- This is a chunky salsa.
- If your like yours smooth, throw in a blender or food processor, and mush it up as much as you want.
- Serve with tortilla chips or on top of anything else that you want, tacos, enchiladas, rice, salad, cream cheese (with crackers), whatever!
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!