Ingredients
-
8
-
2
-
1/2
-
2
-
2
-
1/4
-
1
-
2
-
1
-
-
-
-
-
-
Directions
Elizabeth’s Salsa, I have tried a lot of different ways to make salsa, but this is by far the best and easiest salsa I’ve ever made It is a constant favorite in my household, and every time I bring it somewhere, I end up giving the recipe to a handful of people Enjoy!, Since I don’t like ‘HOT’ salsa, I opted to use some green chilies instead of the jalapeno (although I probably could have cut it way back to maybe about 1/4 of a jalapeno!!), & I thought I had a great salsa, as did others! Also, rather than using a food processor, I chopped, diced & minced rather fine & that worked great, since I prefer that my salsa that is scooped up not easily run off the chip! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef], Since I don’t like ‘HOT’ salsa, I opted to use some green chilies instead of the jalapeno (although I probably could have cut it way back to maybe about 1/4 of a jalapeno!!), & I thought I had a great salsa, as did others! Also, rather than using a food processor, I chopped, diced & minced rather fine & that worked great, since I prefer that my salsa that is scooped up not easily run off the chip! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
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Steps
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1
Done
|
Cut Stems Off Jalapeos, and Cut Both Jalapeos and Onion Into Manageable Chunks. |
|
2
Done
|
Combine Jalapeos, Onion, Salt, Pepper, Cilantro, Oregano, Lemon Juice, and Vinegar in Food Processor. Process Until Finely Ground. Remove to a Large Bowl. |
|
3
Done
|
Core Tomatoes, Chop Into Manageable Chunks, and Put in Food Processor. Pulse Food Processor Just Enough to Dice Tomatoes. Add to Large Bowl. |
|
4
Done
|
Mix Ingredients Well. Cover and Refrigerate For at Least 2 Hours Before Serving, to Allow Flavors to Mix. |
