Recipe: Fresh Mexican Salsa
Summary: Enjoy this delicious Mexican salsa recipe, fresca style!
Ingredients
- 5 – 10 Fresh jalapeno (small, green, very hot) chiles
- 5 – 10 Fresh guero (small, yellow, very hot) chiles
- 2 – 5 Fresh Anaheim chiles (long, green, mild)
- 10 – 12 Medium-sized tomatoes
- 2 onions
- 4 Garlic cloves
- 1 Large bunch cilantro
- 1/2 tbsp Beef bouillon powder
- 1 tsp Lemon juice
Instructions
- Wash all chiles and tomatoes and remove stems.
- In a large Dutch oven, place chiles and tomatoes in about one inch water.
- Bring to boil and simmer for two to three minutes.
- Remove from stove and cool for a few minutes.
- When you can handle the chile mixture, drain off about half the water and mince, by hand or in the food processor.
- Put all minced chiles and tomatoes in a large bowl.
- Dice onions and garlic in food processor and stir into chile mixture.
- Wash cilantro and cut off the longest portion of the stems.
- Dice remaining part of the plant in the food processor.
- Stir into salsa.Add lemon juice and bouillon.
- Stir well.
- Place in quart size jars and refrigerate.
- Depending on quantities of chiles and tomatoes you use, this should make two to three jars of salsa.
- It’s best if refrigerated at least 8-12 hours and will keep for several days in the refrigerator.
Quick notes
Courtesy of Ann Hazard
Number of servings (yield): 12
Culinary tradition: Mexican
