Wash veg, peel, chop, dice and add to large bowl. This is the base recipe and you can eat this with corn chips or baked flour tortilla chips or with a spoon but you can also add stuff to change up the flavor like Corn, diced Papaya or Mango, Kiwi, crumbled Feta Cheese, Roasted Bell Peppers, or my favorite – Avocado! I usually add 2/3 to 1 cup. Sometimes I will add two of the ingredients but not usually more than two.
Tuesday, 16 August 2011
Here's the Recipe, Gary. Enjoy!
3 tbsp finely chopped Onion (red, white, yellow - doesn’t matter)
2 - 3 cloves Garlic, also finely chopped
3 large ripe Tomatoes, (peeled and seeded) cut into bite size chunks and preferably fresh from the garden
2 hot Peppers, finely chopped (lots of people use jalapeno but I use cayenne or thai chilis)
2 to 3 tbsp fresh Cilantro (coriander) rough chop
1 tsp Chili Powder
½ tsp Cumin
1 1/2 to 2 tbsp Lime juice (Lemon juice works well also)
1 pinch white Sugar
Salt and Pepper to taste (I use lemon pepper)
I also make some pretty good chips to eat with this salsa although you can eat this as a side serving with chicken, pork, fish, quesadillas, garlic toast, eggs,
ice cream, meat loaf - this list goes on and on .
The recipe for the chips is a few posts back on Crisps, Fruit and Newts – and no, there are no newts in the recipe.
Let me know how you change it up this salsa recipe so I can try other options too!