Aquaman
Banned Permanently By MC Mustang
When I went and visited Steven (aka tufbusa) in Washington last summer, one of the jewels he taught me how to do, was make fresh chunky salsa. Now I dont know about you, but I just love salsa. Real Salsa that is!
I have made it about 8 times already since I got home from that great trip.
I in no way at all take any credit for this one! He gets it all, but I thought it was worth sharing! Once you have this stuff, you will never go back to jar stuff. I promise you.
Lets get started...
Ingredients:
15 garden fresh tomotoes (firm not mushy)
2 good size white onions
1 bushel of fresh Cilantro (found in vegtable section with all other ing.)
6-10 fresh jalapenos
salt/pepper/ (garlic powder if you like)
Hand dice all the tomotoes with a french knife. I do one at a time. They should look like this. (Do not use a food processor!)
Put all diced tomatoes in a 10" big bowl.
Now cut your onions in small pieces.
I like to use one of these little hand choppers for the onions and the jalapenos.
When you are done, put them in the bowl as well.
Here is what the Cilantro looks like.
You need to pull the leaves off only! No stems. You will only need 1/2-2/3's
of the bushel.
Now chop the Cilantro up nice and fine with your french knife and then add it to the rest of the bowl.
Next, take your Jalapenos and either cut them also by hand or use the chopper. Start with 4-6 if you like it mild. I like it a bit hotter. You can leave the seeds in if you like it hot too. Or just take them out.
Now you will need to tast it as you add the jalapenos to see just how hot you like it.
Add 1- 1-1/2 tablespoons of salt. Again, add it to taste! You dont want it salty!
Use a little pepper and garlic powder too if you want. This is how I do it. Steven did not use the garlic powder, but I like it.
Here is what the finished product will llok like. Serve with Tostito's scoops.
Enjoy!
If it gets a little watery, just scoop it out with a large spood.
I have made it about 8 times already since I got home from that great trip.
I in no way at all take any credit for this one! He gets it all, but I thought it was worth sharing! Once you have this stuff, you will never go back to jar stuff. I promise you.
Lets get started...
Ingredients:
15 garden fresh tomotoes (firm not mushy)
2 good size white onions
1 bushel of fresh Cilantro (found in vegtable section with all other ing.)
6-10 fresh jalapenos
salt/pepper/ (garlic powder if you like)
Hand dice all the tomotoes with a french knife. I do one at a time. They should look like this. (Do not use a food processor!)
Put all diced tomatoes in a 10" big bowl.
Now cut your onions in small pieces.
I like to use one of these little hand choppers for the onions and the jalapenos.
When you are done, put them in the bowl as well.
Here is what the Cilantro looks like.
You need to pull the leaves off only! No stems. You will only need 1/2-2/3's
of the bushel.
Now chop the Cilantro up nice and fine with your french knife and then add it to the rest of the bowl.
Next, take your Jalapenos and either cut them also by hand or use the chopper. Start with 4-6 if you like it mild. I like it a bit hotter. You can leave the seeds in if you like it hot too. Or just take them out.
Now you will need to tast it as you add the jalapenos to see just how hot you like it.
Add 1- 1-1/2 tablespoons of salt. Again, add it to taste! You dont want it salty!
Use a little pepper and garlic powder too if you want. This is how I do it. Steven did not use the garlic powder, but I like it.
Here is what the finished product will llok like. Serve with Tostito's scoops.
Enjoy!
If it gets a little watery, just scoop it out with a large spood.
