A local grocery had maters and peppers on sale...
So I made a simple salsa and thought I’d share what I make for my family.
4 large beefsteak tomatoes (whatever’s on sale)
1/4 cup of white sweet onion
1/4 cup of green bell peppers
1-2 jalapeños
Handful of fresh cilantro
1 garlic clove (replace with garlic powder 1 teaspoon if you can’t wait for marinade time)
1 large lime
Salt (1-2 teaspoons)
A couple twists on the black pepper grinder and let it soak overnight in a sealed Tupperware container... eat within a week IF it lasts that long.
Most of the dry ingredients are to taste as well as how you chop your veggies. I prefer a thicker salsa over the watery mixed type so I rough chop the tomatoes but fine chop the garlic and jalapeños.
I made four 16oz jars that I don’t plan on sealing... and I’m down to 2 jars in less then 3 hours after making it.
The longer you let it sit, the more flavor you’re going to get so keep that in mind if you go heavy on the salt...
We tend to eat instantly so I adjust to taste.
Earlier this evening we had BBQ nachos using a pork shoulder I smoked last night for 15 hours and nothing but a mustard rub and it was amazing!
So I made a simple salsa and thought I’d share what I make for my family.
4 large beefsteak tomatoes (whatever’s on sale)
1/4 cup of white sweet onion
1/4 cup of green bell peppers
1-2 jalapeños
Handful of fresh cilantro
1 garlic clove (replace with garlic powder 1 teaspoon if you can’t wait for marinade time)
1 large lime
Salt (1-2 teaspoons)
A couple twists on the black pepper grinder and let it soak overnight in a sealed Tupperware container... eat within a week IF it lasts that long.
Most of the dry ingredients are to taste as well as how you chop your veggies. I prefer a thicker salsa over the watery mixed type so I rough chop the tomatoes but fine chop the garlic and jalapeños.
I made four 16oz jars that I don’t plan on sealing... and I’m down to 2 jars in less then 3 hours after making it.
The longer you let it sit, the more flavor you’re going to get so keep that in mind if you go heavy on the salt...
We tend to eat instantly so I adjust to taste.
Earlier this evening we had BBQ nachos using a pork shoulder I smoked last night for 15 hours and nothing but a mustard rub and it was amazing!
