Friday, May 10, 2013

Fresh Salsa

I love making fresh salsa. I usually only do it in the spring and summer when the produce is in season and on sale. So now it is kind of a ritual, that when it starts to warm up I have to make fresh salsa. 

  The awesome thing about this restaurant style salsa is that you can play with the ingredients to suit your tastes. With 1 and 1/2 peppers it is a medium level of spicy. If you wanna feel those lips burn kick up the amount of peppers- or be a daredevil and leave in the seeds! Also I am NOT an onion fan. Although, I hate onions, I know they have there rightful place in the culinary world. I just don't put in very much onion- if you love onions add in some more. Play with it until you get the perfect taste for you! 

  This salsa tastes fresh and bold - and since we are just chopping and blending this is really easy to whip up. You can use this salsa in any place you would a basic jarred salsa(but this will be so much better and healthier without all the processed junk)- my favorites are on a little taco, with blue corn tortilla chips, on top of  an omelette, and atop taco salad of course!

Fresh Salsa

An L.A. Walter Original Recipe

  • 1 1/4 cup chopped red onion
  • 10 Roma tomoatoes roughly chopped
  • 1 clove peeled garlic
  • 1 fresh jalapeno (seeds removed)
  • 1/2- 1 serrano pepper(seeds removed)
  • the juice of 3 limes
  • 1 cup fresh cilantro
  • Salt, black pepper, and cumin (to taste) 

Mix first 7 ingredients into a large bowl. Blend with an immersion blender, or blend in bathes using a food processor or blender until you reach your desired consistency. Season with salt, pepper, and cumin to taste. Don't skimp on the seasonings- fresh tomatoes beg for salt! 
  Let chill for at least 1 hour to allow the flavors to meld. 

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