1wholeFresno Pepperssliced thin / remove the seed and rib
2wholeJalapenossliced thin / remove the seed and rib
1wholeRed Bell Pepper
6mediumGreenhouse Tomatoes/ Roma tomatoes work well
1wholeLimestaste, season & adjust
Black Pepper to taste
To create an excellent salsa with multiple textures, take half of the peppers, tomatoes, and onion, give them a few chops with a knife. Next put them in a food processor. Pulse the ingredients 3, 4, 5 times. Make sure you do not over chop or puree. We want the texture.
If you over pulse the salsa will turn pink.
Remove from food processor and place in a strainer, over a bowl, to drain off excess water.
Chop the other half of the ingredients to a nice mouthfeel size for salsa.
Yes, cooking the salsa, but only a small bit of it. You certainly could cook all of it. IE the food processed ingredients.
Take half of the food processed chop mix from the strainer and add to a small pot and turn on the heat to med-high and cook for 4 to 6 minutes. Watch for the water to cook out a bit and tighten up. This develops the sugars in the peppers and tomatoes and creates a deeper richer flavor profile.
Combine all the ingredients together, then add in your salt, pepper, garlic, lime juice, and cilantro. Add in a pinch of cumin and chili powder has been a hit in the past.
Serve with tortilla chips. Best experience, cut and fry your own tortilla chips from corn tortillas. You get to control the size of the chips by cutting them into size. Fry on medium to medium-high heat
🎥 How To Video
Additional Ingredients To Consider
Garnish - Cubed Avocado. Place avocados in the freezer before plating/serving.