This is the recipe we use when we make fresh salsa. Most people prefer it when we use poblano or jalapeno peppers. If you really like hot food, try using one or two habanero peppers, instead.Ingredients:- 1 large tomato or two medium sized tomatoes, cored (we use big, organic brandywines)
- 1/2 medium yellow onion
- 1 T. oregano (use fresh, if possible)
- 1/4 t. salt (we use sea or kosher salt, but table salt is fine)
- 3 medium-sized garlic cloves
- 1/4 c. fresh cilantro leaves, risned
- 1 or more hot peppers (just cut off the top; leave seeds and veins inside) See Note below.
Directions:Put the all ingrediants into some sort of food processor and process/chop until the pieces are small enough to pass for salsa. We use a hand cranked processor, so I’m guessing at what sort of setting one might use on an electrically driven food processor or blender.
Note: The best way to control the heat of the salsa is to start with one half of a hot pepper and test the salsa. Keep adding more hot pepper (including the seeds and the veins) and chopping/processing until the heat gets to where you like it.