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Heliosiah
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Oct 7, 2017
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A classic salsa - simple
Ingredients: Makes about a liter;
4 tomatoes Jalapenos to preference of heat, from Zero to 2 per tomato. (0-8 ) A single bundle of cilantro A single onion white or sweet 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder

Instructions: Boil the tomatoes and jalapenos until the skin of the tomatoes wants to come off on its own and the jalapenos start changing color, a stable but soft consistency. (Should not take more than about 10 minutes give or take.) Pinch the leafs off the cilantro separating them from the stocks and use only the leaves, a little of the stock is fine. Peel, end, and quarter the onion for easier application. Blend all the ingredients together and serve immediately.
This salsa holds over well for later, but it tastes the absolute best if you eat it right away while it maintains the heat from the boiled tomatoes and jalapenos.
Oct 7, 2017
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