Ingredients
-
5 - 6
-
1
-
3 - 5
-
3
-
1
-
1
-
1/4
-
1/8
-
1
-
1
-
1/4
-
-
-
-
Directions
Basic Slow Simmered Salsa, Most people think you make a salsa by throwing tomatoes, peppers, and onions in a blender Give that a try and tell me how it tastes You need to add some heat to make the flavors come alive I developed this recipe over time as I tried and tried to make the perfect salsa, I have not arrived there yet, but I believe my recipe far exceeds any other salsa recipe I have ever seen online, and I never looked at a salsa recipe until after I created this one , Most people think you make a salsa by throwing tomatoes, peppers, and onions in a blender Give that a try and tell me how it tastes You need to add some heat to make the flavors come alive I developed this recipe over time as I tried and tried to make the perfect salsa, I have not arrived there yet, but I believe my recipe far exceeds any other salsa recipe I have ever seen online, and I never looked at a salsa recipe until after I created this one
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Steps
|
1
Done
|
Choose Your Ingredients Carefully, You Can Make All Kinds of Different Creations Just by Switching Up the Kinds of Tomatoes, Onions, and Peppers You Use. Yellow Tomatoes Make a Terrible Salsa Because They Don't Have the Same Level of Moisture as Most Types of Red Tomatoes. I Know Some People That Swear by Boiler Onions For Salsa, They Are Small, but Powerful Onions. I Recommend Roma Tomatoes and a Nice Big Spanish Yellow Onion For Your First Salsa. |
|
2
Done
|
Begin by Dicing the Tomatoes. If You Don't Feel Like It (lets Face It, That's a Lot of Tomatoes to Dice), Then You Can Throw Them in a Food Processor For a Few Seconds (be Careful not to Liquefy Them, That Will not Make an Appetizing Salsa). |
|
3
Done
|
Throw About 85% of the Tomatoes Into a Saucepan With Your Corn Oil. Turn the Heat Up to Simmer (very Low). Remember to Stir This Once in a While, but While You Are not Stirring, Try to Keep a Lid on It. |
|
4
Done
|
Next, Dice Your Onion and Throw About 85% of That in With the Tomatoes and Stir. Make Sure You Set the Last 15% of Your Onion and Tomatoes Aside For Later. |
|
5
Done
|
Next, Dice Up Your Peppers and Throw Them All in the Pan/Pot. You Should Chop These Up a Bit Smaller Than Your Other Ingredients. I Highly Recommend a Food Processor For This Step, Chipotle Peppers Can Be Very Tough. |
|
6
Done
|
Next, Chop Up Your Garlic and Throw That in to the Pan. Add in the Remainder of Your Spices (cilantro, Cumin, Salt). |
|
7
Done
|
Add the Lime Juice and Vinegar. Make Sure Your Stir Well After This. |
|
8
Done
|
Replace Your Lid and Let the Salsa Simmer For About an Hour or So, Stir Ever Once in Awhile. After About 30-45 Minutes, Add in Your Leftover Onion an Tomato (the 15% You Set Aside). |
|
9
Done
|
Once You Notice the Salsa Beginning to Lose Moisture, Remove It from Heat. It Should Still Be Fairly Watery at This Point, It Will Set When It Cools Down. |
|
10
Done
|
Transfer Your Salsa to Another Container and Refrigerate For a Few Hours. After That, Its Ready to Be Served With Tortilla Chips! Enjoy! |
