Salsa

This is just a few of the ingredients and the finished product.  

It was a gift from Sam's boss' husband

Recipe by: Michael Tarr

There are two versions of this salsa, store brought and fresh.  I use the fresh version only for home grown tomatoes and chilies.  The ingredients and preparation are similar with just a couple of changes.

Store bought version:

2 yellow chilies
2 jalapeños
2 serrano chilies
1 bunch green onions finely chopped
5 cloves garlic
1 bunch cilantro finely chopped
1 med/lg lime juiced
3 cans S&W petite cut tomatoes
Sea salt to taste

Fresh version:

3 yellow chilies
3 jalapeños
3 serrano chilies
5 cloves garlic
1 bunch cilantro finely chopped
1 med/lg lime juiced
1 med tomato plus 5 1/2 to 6 cups finely diced tomatoes
Sea salt to taste

In both versions I roast the chilies until the skin is blackened. To learn how to roast chilies, click here.   I also roast the garlic until the cloves have softened.  For fresh version, roast the med tomato until the skin is peeling and the fruit softened.

Store version:  Put lime juice, roasted garlic and chilies into a blender.  Add juice from canned tomatoes and blend until smooth.  In a large bowl, add tomatoes and onions.  Use bean or potato masher to break down tomatoes and mix.  Pour chile mixture over tomatoes, add cilantro to taste.  Sprinkle a little salt over the top and stir.  Refrigerate to let flavors mix.

Fresh version:   Same as above, except roasted tomato goes into the blender in place of the canned tomato juice.  Add chilies, garlic and lime juice and follow the steps  above.

Enjoy.

Sam came home from work the other day and said,  "Mom, not many people make homemade food better than you, but Teesha's salsa is soooo good.  It has a little kick to it that your salsa doesn't have."  After he told me that, I had to call Teesha and ask her for the recipe.  She said that it was her husbands recipe and that she'd get it for me.   Thank you Michael.  It is delicious!    My mild salsa recipe is found by clicking here.