Around here, we like things a bit spicy if not caliente! Need proof? Here is my four-year-old daughter, Tori-Grace dumping hot sauce on her plate to eat her Asparagus and Brussels Sprouts. This is why no one in my family bats an eye over my breakfast of salsa and coffee. It’s the breakfast of the champions. If you’re looking for something de-lish to serve during those Husker games (the good and the bad), I’ve got the perfect recipe for you. Homemade salsa with the right amount of heat and chunkiness.
You will want to chop the top of your jalapeno off and spoon out the seeds. Otherwise your salsa will pack a powerful bite of HOT. Trust me.
If you don’t freeze your herbs or grow them, you can buy cilantro on hand like the picture shown above. Otherwise if you are using fresh cilantro, grab the bunch by the stems, then take a fork and “rake” off the cilantro leaves from the stems. Next chop until it is in small pieces.
Tip: I learned this from Rachel Ray, grab a bowl for your “garbage,” then you wont be walking to the garbage can every time you turn around, nor will you have messy counters. This makes it easier for my kids to dump it in our compost pile too.
This the the texture I like to see. Slightly chunky!
- (All my ingredients are bought from the farmers market or organic).
- 1 or 2 large Jalapenos, topped and seeds removed.
- 1 Anaheim pepper
- 2 Serranos (if you like it spicy)
- 1/2 purple onion
- 3 large tomatoes, any brand
- 1 Tb minced garlic
- 2 TB lime juice
- 1 Tb lemon juice
- 1 tsp pepper
- 1 tsp paprika
- Pinch of cumin
- Pinch of red pepper flakes
- 1 bunch of chopped cilantro or jarred cilantro as posted above
- Toss ingredients into food processor and pulse. This will allow you to create the chunkiness you desire. Adjust the seasonings as needed. If it is too spicy, pour salsa into another dish and chop another large tomato in your food processor.
- Chill before serving (or eat it now, like I do).