Salsa
I use 2-3 seeded chili peppers for mild salsa. And use 3-4 seeded chili peppers plus as many as 4 additional peppers with the seeds intact for hot salsa. If using chili peppers with the seeds intact, only add one at a time. The heat from peppers can vary widely!
Servings: 6 cups
Ingredients
- 5-6 medium ripe tomatoes, cored and quartered
- 1 Vidalia Onion or other sweet onion
- 3 cloves garlic, roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/2 cup parsley or cilantro, or combination of both
- 2 limes, for juicing
- 1 tbsp kosher salt
- 2-8 hot chili peppers based on desired heat
Instructions
- Sprinkle tomatoes with 1 tsp salt and put them in a colander over the sink for 5-10 minutes to drain some of the water from the tomatoes. Add all ingredients, including the remainder of the salt and the juice from the limes, to the food processor.
- Pulse ingredients in the food processor, including seeded hot peppers, until desired texture and consistency is reached. If you are using hot chili peppers with the seeds intact, add them one at a time and test for heat. Adjust salt to taste.