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Homemade salsa

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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 08:57 AM
Original message
Homemade salsa
I like this better than the restaurant salsa. All you need is



I used Anaheim peppers but any kind will do. Hot banana peppers are my favorite for this. Use as many or as few as you like depending on how hot you want it. Use seeds and all. Just cut them up coarse, add the canned tomatoes, peeled garlic cloves, lemon juice, and salt to taste(none for me, the chips are salty enough) and put it all in the blender.



Pulse it instead of puree. I like it when the peppers are just about the size of a grain of rice.



Pour it in a bowl and you're good to go.

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n2mark Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 11:46 AM
Response to Original message
1. I make my salsa differently
I use fresh tomatoes, jalapenos, green onions, anaheim peppers if I am out of Hatch's, cilantro. I take my pastry cutter or potato masher and mash the tomatoes, cut the jalapnos, green onions and cilanto thinly and mix with the tomatoes. I like this because of the lack of salt although the canned tomatoes contain more lycopene.
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 11:54 AM
Response to Reply #1
2. I'll have to try it that way.
Sounds good.
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-29-05 12:31 PM
Response to Reply #1
3. Mine is similar
Edited on Sat Jan-29-05 12:32 PM by The empressof all
I run some of the fresh tomatoes through a food mill and chop the rest real fine. I like the different textures. I use sweet onion chopped fine and jalapenos and Anaheim's. I add salt, pepper and a good splash of fresh lime. Sometimes I'll add a little fresh parsley but no Cilantro. (We just don't care for it here at our house)
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