Quote:
Originally Posted by Lost Dog
- 12 ripe roma tomatoes or the equivalent in larger tomatoes
- 1 small white or yellow onion
- 1-2 chilis (1-2 serranos or jalepenos for sorta hot, 1-2 pasilla, poblano, Anaheim, or "green chili" for mild, 1-2 New Mexico for something in between). Mix and match.
- juice of one lime
- cilantro
- salt
|
Amateur.
For those of you who want thick, luxurious chest hair like me, make salsa as follows:
- Several pounds of garden-fresh tomatoes
- 3-4 big onions
- Truckloads of garlic -- don't just put in 5-10 cloves, put in 5-10 bulbs
- 3-6 bunches of fresh cilantro
- Several ounces each of various types of peppers, at least 3-4 kinds so that the heat "layers" -- don't wuss and just stick to jalapenos or serranos -- toss a few habaneros in there as well as whatever other types you grow/find at the store.
- A pound or two of radishes
Grind the crap out of the above in a food processor, then stir in a couple cans of tomato paste to thicken and add some oomphiness. Add several glubs of vinegar and a palm-full of salt.
I eat this on everything (and nothing -- just hand me a straw). It freezes well, too, but is a bit thinner upon thawing. The cilantro & vinegar has a cooling effect so, if your mouth is overheating, just take another bite.