- Feb 17, 2008
- 1,019
- 14
1 can del monte's original stewed tomatoes.
open and pour into glass or s/s bowl. turn can over and use church key make 4 or 5 holes in bottom, now use can to chop the tomatoes to smaller size.
I like chunky salsa so I cut accordenly some need to be chopped fine.
1 bulb garlic crushed peeled and choped fine
1 each red, yellow, orange, green bell pepper deseeded membrane removed then diced
2 stalks celery diced
1 med red onion diced
1 small yellow onion diced
2 bunchs cilantro leaves removed stem discarded chop fine
12 jalepenos cut in half long way use grapefruit spoon remove seeds. dice
If you want hotter use one or two habeneros chop fine seeds and all.
1 poblano pepper seeded diced
4 med. firm tomatoes diced
as things are cut add and incoperate into stewed tomatoes use can to chop em / mix em
I use a very large chefs knife and if you have good hearing and pass the blade thru the air in front of you you will hear germs screaming in anguish as they are sliced in two. also a small paring knife of same sharpness.
I have used a food prossecor / electric chopper. But I find I get a taste of like heat from cutting taste as when things are cut fast it heats up a little. I do not like that taste so I only use sharp knives to make the salsa.
I add olive oil, Marukan rice vinegar, fine black pepper and kosher salt.
I just add what I think to be a good amount a little at a time tasting as I go.
I then get some peanut oil hot in a cast iron skillet.
Then a package of corn tortillas cut them in half then half again. fry till crisp drain on paper towels and sprinkle with salt as they come out of the oil.
great on burgers,steaks,eggs, chicken salad and of course dipped into with chips of your choice.
cheers....
open and pour into glass or s/s bowl. turn can over and use church key make 4 or 5 holes in bottom, now use can to chop the tomatoes to smaller size.
I like chunky salsa so I cut accordenly some need to be chopped fine.
1 bulb garlic crushed peeled and choped fine
1 each red, yellow, orange, green bell pepper deseeded membrane removed then diced
2 stalks celery diced
1 med red onion diced
1 small yellow onion diced
2 bunchs cilantro leaves removed stem discarded chop fine
12 jalepenos cut in half long way use grapefruit spoon remove seeds. dice
If you want hotter use one or two habeneros chop fine seeds and all.
1 poblano pepper seeded diced
4 med. firm tomatoes diced
as things are cut add and incoperate into stewed tomatoes use can to chop em / mix em
I use a very large chefs knife and if you have good hearing and pass the blade thru the air in front of you you will hear germs screaming in anguish as they are sliced in two. also a small paring knife of same sharpness.
I have used a food prossecor / electric chopper. But I find I get a taste of like heat from cutting taste as when things are cut fast it heats up a little. I do not like that taste so I only use sharp knives to make the salsa.
I add olive oil, Marukan rice vinegar, fine black pepper and kosher salt.
I just add what I think to be a good amount a little at a time tasting as I go.
I then get some peanut oil hot in a cast iron skillet.
Then a package of corn tortillas cut them in half then half again. fry till crisp drain on paper towels and sprinkle with salt as they come out of the oil.
great on burgers,steaks,eggs, chicken salad and of course dipped into with chips of your choice.
cheers....
